Rock Shrimps have always been one of my favorites. Many restaurants serve "rock shrimp" dishes, but not all are rock shrimps, per se. Many establishments use tiny shrimps which are coated in a thick batter and then deep fried.
Rock shrimps are firmer, slightly chewy and their flavor is sweet and similar to that of lobster. They are sold without their shells and are typically available frozen year-round and are generally available fresh from July through November, peaking in September.
Recently, I purchased some rock shrimps and wanted to make them in a "tempura" style. However, I didn't want a layer that took away from their delicate sweet flavor, so I decided to do a very light coating of a batter, then deep fried them and tossed the shrimps in a creamy spicy sauce. The flavor of the shrimps was not masked in a typical heavy coating while the creamy spicy sauce added a little heat that enhanced the sweetness of the shrimps. They were light, sweet and spicy.
Batter Coating:Yield: 1 cup
1 egg yolk
3/4 cup seltzer
1/4 cup AP flour
Lightly whisk together all ingredients to make the batter.
Creamy Spicy Sauce:Yield: 3/4 cup
1 egg yolk
1/4 teaspoon sea salt
Pinch of white pepper
1 teaspoon rice vinegar
1/2 cup grape seed oil
1teaspoon sriracha sauce
Whisk together the egg yolk, salt, pepper, and vinegar, and then gradually whisk in the canola oil. After sauce is thickened, add the sriracha sauce.
Rock Shrimps:Serves 2
1/2 pound rock shrimpsBatter Coating
Splash of Yuzu juice
Canola oil for frying
In a heavy deep pot, place about 3" of oil (enough to cover shrimps). Heat oil to 355 degrees. Dredge the shrimps in the batter coating and gently place several shrimps in the hot oil, without overcrowding. Fry shrimps until lightly golden, about 2-3 minutes. Remove shrimps and place on a wire cooling rack. Repeat the process until all the shrimps are cooked.
To Finish:Place the cooked shrimps into a large bowl with the creamy spicy sauce and toss to coat. Splash with yuzu juice, sprinkle with chopped fresh chives and serve.