Rock Shrimp Tempura with Candied Walnuts and Pineapple
Prep 15 mins
Total 30 mins
Easy
Serves 4
Make this delicious and easy tempura dish at home!
TIP: Buy shrimp peeled and deveined to shorten prep time. If you don’t feel comfortable using egg yolk in the spicy sauce, substitute with 1 tablespoon mayonnaise (regular or dairy free) instead. If you don’t have canola oil, substitute avocado oil.
This dish contains the following allergens: Eggs, Shellfish
Cooking mode
Step-by-step instruction without your screen going to sleep
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise
4 cups
canola oil, for frying
1/2 cup
pineapple, diced
2
scallions, finely chopped
Utensils
Two Large Bowls
Whisk
Sheet Pan
Step 1
Heat the wok on medium high heat. Add brown sugar, salt and water, then stir until combined. Cook until syrupy, about 2-3 minutes. Add the walnuts in with the syrup and toss until fully coated and sticky. Pour the walnuts onto a sheet pan. Spread them apart and let them cool.
Step 2
Whisk sauce ingredients in a small bowl until smooth and combined. Taste for seasoning and adjust if needed. Set sauce aside.
Step 3
In a large bowl, use a spoon to mix together the egg yolks, all-purpose flour, cold water and salt until smooth. Dry the shrimp with a paper towel, then add to the batter and coat thoroughly. Leave the shrimp in the batter.
Step 4
Add canola oil to the wok. Heat the wok on high heat for 2 minutes. Remove 8-10 pieces of shrimp from the batter and let any excess drip off. Add 8-10 pieces of shrimp to the wok at a time and fry for 3-4 minutes until golden brown, tossing every minute to ensure even doneness. Remove from the oil and repeat with all shrimp.
Step 5
In a large bowl (or a clean wok on low heat,) toss fried shrimp in spicy sauce until fully coated. Add candied walnuts, pineapple and scallions and mix together. Serve immediately.
Rock Shrimp Tempura with Candied Walnuts and Pineapple
Step 1 of 5
Heat the wok on medium high heat. Add brown sugar, salt and water, then stir until combined. Cook until syrupy, about 2-3 minutes. Add the walnuts in with the syrup and toss until fully coated and sticky. Pour the walnuts onto a sheet pan. Spread them apart and let them cool.
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise
4 cups
canola oil, for frying
1/2 cup
pineapple, diced
2
scallions, finely chopped
Step 2 of 5
Whisk sauce ingredients in a small bowl until smooth and combined. Taste for seasoning and adjust if needed. Set sauce aside.
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise
4 cups
canola oil, for frying
1/2 cup
pineapple, diced
2
scallions, finely chopped
Step 3 of 5
In a large bowl, use a spoon to mix together the egg yolks, all-purpose flour, cold water and salt until smooth. Dry the shrimp with a paper towel, then add to the batter and coat thoroughly. Leave the shrimp in the batter.
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise
4 cups
canola oil, for frying
1/2 cup
pineapple, diced
2
scallions, finely chopped
Step 4 of 5
Add canola oil to the wok. Heat the wok on high heat for 2 minutes. Remove 8-10 pieces of shrimp from the batter and let any excess drip off. Add 8-10 pieces of shrimp to the wok at a time and fry for 3-4 minutes until golden brown, tossing every minute to ensure even doneness. Remove from the oil and repeat with all shrimp.
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise
4 cups
canola oil, for frying
1/2 cup
pineapple, diced
2
scallions, finely chopped
Step 5 of 5
In a large bowl (or a clean wok on low heat,) toss fried shrimp in spicy sauce until fully coated. Add candied walnuts, pineapple and scallions and mix together. Serve immediately.
Candied Walnuts
73g
dark brown sugar
1/4 teaspoon
kosher salt
44ml
water
115g
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
87g
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
90g
all purpose flour
118ml
cold water
1/2 teaspoon
kosher salt
0.45kg
large gulf white shrimp, peeled, deveined and halved lengthwise
520g
canola oil, for frying
105g
pineapple, diced
2
scallions, finely chopped
Candied Walnuts
1/3 cup
dark brown sugar
1/4 teaspoon
kosher salt
3 tablespoons
water
1 cup
walnuts, coarsely chopped
Spicy Sauce
2
egg yolks
1/2 teaspoon
kosher salt
1 1/2 tablespoons
rice vinegar
2 teaspoons
garlic powder
2/3 cup
canola oil
1 1/2 tablespoons
Sriracha sauce
Rock Shrimp
3
egg yolks
3/4 cup
all purpose flour
1/2 cup
cold water
1/2 teaspoon
kosher salt
1 pound
large gulf white shrimp, peeled, deveined and halved lengthwise