Nobu-Inspired Shrimp Tempura with Creamy Spicy Sauce on Watercress

(serves four)

1 1/2 pounds raw shrimp, cut into bite-sized piece, or rock shrimp

about 1/2 cup tempura batter mix

enough ice-cold water to make thick batter

oil for deep-frying

several handfuls fresh watercress, washed and spun dry

for sauce:

1 egg yolk

½ teaspoons sea salt

couple grinds of fresh white or black pepper

1 teaspoon rice vinegar

100 ml grapeseed oil (or other very mildly flavored oil)

2 tbsps chili garlic sauce

several shakes Tabasco, to taste

juice of 1/2 lemon

fresh minced chives

First, make the sauce:

This sauce is basically a flavored homemade mayonnaise, so simply follow the procedure for mayo and add flavors to taste.  Nobu’s recipe does not include Tabasco or lemon juice, but to me, shrimp without lemon is… strange!  Whisk together the egg yolk, mirin, salt and pepper.  Now very gradually whisk in the oil until fully emulsified.  Then add the flavorings to your taste, making it as spicy as you like.  Set aside at room temperature.

Heat the oil until ready to fry, then dip the shrimp in the tempura batter and fry for about a minute or until golden brown.  Toss the fried shrimp in the creamy spicy sauce and serve in individual bowls, on beds of watercress, and top with chives.