Do you like rock shrimp from Nobu or Tao? This is definitely the recipe for you if you love their special sauce. Every weekend I used to spend over $30 just for their crispy rock shrimp until I started making it myself at home!
Ingredients
- 1 pound rock shrimp, peeled and deveined
- 2 cups potato starch
- 1/4 cup water
- 1 teaspoon old bay
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Vegetable oil or canola oil for frying
- Green onion for garnish (optional)
- Tobiko; salmon eggs for garnish (optional)
- Mix 2 tablespoon of each: sweet chili, sriracha and kewpie mayo
-
½ teaspoon sea salt
- ½ teaspoon white pepper
- 1 teaspoon rice vinegar
- 1 teaspoon rice vinegar
Instructions
- Mix potato starch and the seasoning in a bowl. Add water by parts until the consistency is in between thin and thick.
- Dip each shrimp into the liaison, use a fork to mix if the starch has settled.
- Heat up your frying oil and make sure the oil is hot before putting your shrimp. It will take 3/4 minutes or until your shrimp is curled up.
- Take the shrimp out and rest for 5 minutes before frying for the second time for that extra crisp. You will only need to fry them for one minute for the second time.
- Rest the shrimp on a cool racking and then add your special sauce.
- Garnish with green onion and tobiko (optional).
