It's Rockin!

So the other day I was JONESING for one of my favorite dishes in the world. Yes, jonesing is a strong word, but that's the best description I can give you. Sort of like the players on Celebrity Rehab who jones for media attention, Oxycontin or coke, I jones for Nobu's Rock Shrimp with Creamy Spicy Sauce. Hello, my name is Kathy and i am addicted to rock shrimp.

So my lover and I headed to Nobu 57 so I could satisfy this Thursday night craving, and in true Kathy fashion, ordered my very own dish since it was clear from the get go that I would not be sharing. At that moment, it was just me and the shrimp and there was no coming between us.

What's so special about the shrimp you ask? Well, it's all in the sauce my friends. (That's what she said). Doesn't hurt that the shrimp is fried (I speak fried fluently). But the sauce is the decadent player here. It is one of Chef Nobu Matsuhisa's signature dishes and its creamy spicy sauce has every ingredient from white pepper, to grapeseed oil to vinegar! It really is a delectable delicacy that once added to the shrimp tempura, its a perfect union made in Japanese heaven.

Now, I once read a fascinating article on the sushi/sashimi food industry in Japan, and they referred to Nobu as "the Disney World of Japanese restaurants for Americans" (not verbatim BUT basically saying that Nobu isn't what the Japanese consider a model for their cuisine). At least for me, Nobu is the happiest place on earth. But food is based personal taste and on individual dining experience and frankly, I have had some killer meals at Nobu. Rock Shrimp with Creamy Spicy Sauce is just the tip of the iceberg.

Here's a treat for you. Because I am a foodie at large and not a chef (but hey, maybe you are!) Here is the recipe for the Shrimp Tempura with Creamy Spicy Sauce straight from Chef Matsuhisa's Nobu Now recipe book. Give it a whirl. Enjoy and Good luck!

Here's to you. Here's to me.


Ingredients
CREAMY SPICY SAUCE
enough to coat 1½ lbs of shrimp
1 egg yolk
½ teaspoons sea salt
couple grinds of fresh white pepper
1 teaspoon rice vinegar
100 ml grapeseed oil (or other very mildly flavored oil)
2 teaspoons chili garlic sauce (Tobanjan)

TEMPURA BATTER
1 egg yolk
200 ml iced water
100 grams all purpose flour

SHRIMP TEMPURA
1½ pounds rock shrimp, or peeled and deveined “large” shrimp cut into thirds
tempura batter (as prepared below)
Splash of Yuzu juice (or lemon juice)
Chives
Vegetable oil for deep frying

Directions
CREAMY SPICY SAUCE
Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning.

TEMPURA BATTER
Lightly whisk together all ingredients to make the batter.

SHRIMP TEMPURA
Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces.

In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked.

Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.