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Appetizers & Snacks, Dinner

Rock Shrimp Tempura with Candied Walnuts and Pineapple

Skyler Bouchard
Recipe by Skyler Bouchard

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  • 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.

Compatible with

Allergies

  • Contains Eggs
  • Contains Shellfish

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Shellfish

Cooking mode

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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.

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