Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.

Recipe Summary

15 mins
3 mins
18 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dipping Sauce:
Tempura Batter:


Instructions Checklist
  • Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.

  • Whisk ice water, flour, and egg yolk together in a large bowl to make batter.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.

  • Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

Cook's Note:

Substitute white wine vinegar for the rice vinegar if desired.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

351 calories; protein 22.3g; carbohydrates 18.8g; fat 20.3g; cholesterol 275mg; sodium 428mg. Full Nutrition