Shrimp Tempura with Creamy Spicy Sauce

Adapted from: Nobu Matsuhisas Nobu Now!Serves 8-10 as an appetizer, 4-6 as a main course Ingredients
CREAMY SPICY SAUCE

enough to coat

1 lbs of shrimp !1 egg yolk! teaspoons sea salt !couple grinds of fresh white pepper! 1 teaspoon rice vinegar! 100 ml grapeseed oil (or other very mildly flavored oil)! 2 teaspoons chili garlic sauce (Tobanjan)
TEMPURA BATTER

1 egg yolk !200 ml iced water !100 grams all purpose flour
SHRIMP TEMPURA

1 pounds rock shrimp, or peeled and deveined large shrimp cut into thirds !tempura batter (as prepared below) !Splash of Yuzu juice (or lemon juice) !Chives !Vegetable oil for deep frying Directions

CREAMY SPICY SAUCE

Make the sauce by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning.
TEMPURA BATTER

Lightly whisk together all ingredients to make the batter.

SHRIMP TEMPURA

Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5 of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355 (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.