Nobu Rock Shrimp Recipes

Steps:

• 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.

Steps:

• Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.
• Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.
• For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

Steps:

• For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
• For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
• For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
• Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
• Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
• Raise the oil temperature to 350 degrees F.
• Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
• Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.

Steps:

• Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
• In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
• Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
• Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
• In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
• Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.