Rock Shrimp Tempura With Garlic Chilli Mayo

by Zarina
Rock Shrimp Tempura With Garlic Chilli Mayo

SHRIMPLY IRRESISTIBLE!!!… It is always a favourite dish to order if we are lucky enough to get a date night out at Nobu or Roka London, so here is my recreation of their legendary Rock Shrimp Tempura.  The satisfaction you get when those beautiful babies are fried to golden crisp perfection… mixed with creamy, spicy mayo… Oh, my Gawwwwwdddd… I couldn’t stop eating them!!!

This batter is so beautifully light, so the prawns are not crazy heavy… the chilli mayo is revolutionary made with Linghams Chilli Garlic Sauce @linghamsuk as you get the perfect chilli spice and the hint of garlic too. The Japanese mayonnaise I use is Kewpie brand @kewpieusa, available on Amazon and in Oriental supermarkets.  I find it creamier than normal mayonnaise as it is made with only egg yolks and not full eggs, another fab pantry ingredient I use in sushi all the time.

Rock Shrimp Tempura With Garlic Chilli Mayo

Rock Shrimp Tempura With Garlic Chilli Mayo

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 King Prawns, deveined, shelled except for the tail
  • Vegetable oil for deep frying
  • 1 Large Egg
  • 200ml Iced Water
  • 150g Plain flour
  • 1 tbsp Cornflour
  • 2 tbsps Linghams Garlic Chilli Sauce (more if you like it spicy!)
  • 5 tbsps Japanese Kewpie Mayonnaise
  • GARNISH: Garlic chives


  1. Mix the mayonnaise and Linghams garlic chilli sauce, taste and adjust chilli according to preference. I like it spicy!!
  2. Set sauce aside In a wok start to heat about 5cm of oil to 180°C While the oil is heating, sift the flour into a large bowl
  3. In another bowl, add the egg into the cold water and whisk vigorously. If it starts foaming a little, discard the foam
  4. Slowly pour the whisked egg into the flour and mix; however, do not over mix. It is ok to have the batter slightly lumpy.  The batter must stay cold. If you feel the temperature is dropping, then you can keep the bowl on top of a larger bowl of ice
  5. Dust the cornflour over the prawns Then coat the prawns in the tempura batter and deep fry them in batches until crisp and golden, about 2-3 minutes.
  6. Transfer to a wire rack to drain Once the oil has drained, carefully mix crispy prawns with the chilli mayonnaise.
  7. Arrange in a serving dish and garnish with garlic chives
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like