From the Chef's Kitchen: Mr. Shu's Rock Shrimp

Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This spicy appetizer comes from Mr. Shu, Executive Chef at Umi Japanese Restaurant in Shadyside.
Mr. Shu's Rock Shrimp


photo by laura petrilla

 

Spicy Sauce
1 cup hot-bean paste (find at Lotus in the Strip District)
2 cups Kewpie mayonnaise (find at Tokyo Japanese Food Store in Shadyside)
1 tablespoon white sugar

Mix well

Ponzu
1 cup soy sauce
1 cup rice-wine vinegar
Squeeze of fresh lemon juice
Pinch bonito flakes

Mix ingredients and finish with pinch of bonito flakes (find in organic grocery stores).

Tsúme
1 cup soy sauce
1 cup miran 
1 cup sugar
Pinch of bonito flakes

Bring to boil and then remove from heat. It will thicken while cooling. Finish with a pinch of bonito flakes.

Shrimp and Tempura Batter
4 cups all-purpose flour
3 tablespoons baking soda
Ice water, to make batter
2 quarts soybean oil
3 pounds rock shrimp

Mix flour, baking soda and water until it resembles pancake-batter consistency. Don’t overmix; lumps are OK.
Heat 2 quarts soybean oil to 350 degrees. Dip shrimp in batter. Fry until golden brown, about 90 seconds. Drain excess oil (there won’t be much).
Toss in spicy sauce until well-coated. Drizzle with ponzu and tsúme. Garnish with chives.
Serves 6 (appetizer portions).

Chef's Tip: Try topping your next bowl of ice cream with a few drops of soy sauce; it will provide a caramel-like aroma.

Umi Japanese Restaurant
5849 Ellsworth Ave., Shadyside; 412/362-6198, bigburrito.com/umi. Read more in Best Restaurants 2016.
 

Categories: Eat + Drink Features