Homemade Rock Shrimp
If you’ve been to any Asian-fusion restaurants like Buddakan, Tao or Nobu…you’ve likely indulged in the delicious rock shrimp menu item. Those places are pretty upscale, so making rock shrimp at home seemed intimidating. Good news! It’s a lot easier than I thought it was going to be! I modeled mine after the one I tried from Pod in Philly because they pair theirs with candied walnuts and pineapple. Suffice to say, it’s amazing.
1 cup of raw shrimp
2 egg yolks
¾ cups all purpose flour
¾ cold water
¼ cup diced pineapple
Handful of candied walnuts
Lime zest for topping
Vegetable oil for frying
For Creamy Spicy Sauce:
1 egg yolk
1/2 tsp Kosher salt
1 tsp rice vinegar
1 tsp garlic powder
⅓ cup canola oil
2 teaspoons sriracha
Wash and devein shrimp, then place to the side.
To make the batter, pour flour into a bowl, then add cold water and egg yolks and mix until fully combined.
Place shrimp into batter and make sure they are fully covered in batter.
Use tongs to place shrimp one by one into a hot pot of vegetable oil, for frying.
Flip shrimp occasionally until fully cooked and crispy.
Once shrimp are fully cooked, place on a plate lined with paper towels to absorb any excess oil.
Place shrimp in a bowl and pour sauce over, then toss shrimp until fully coated. Serve with diced pineapple and candied walnuts, and lime zest for flavor.