My favorite Japanese restaurant in New York City is Morimoto – owned by the famous Iron Chef Masaharu Morimoto. Located on the edge of the Meatpacking District, Morimoto has the most incredibly fresh sushi, awesome Saki selection, and the most delicious appetizers that immediately get you ready for an incredible meal.
The first thing on the menu that my husband and I immediately order the second we sit down is the Crispy Rock Shrimp Tempura. This is served two ways: one side in a spicy gochujang sauce and the other in a wasabi aioli. My husband prefers the Wasabi Aioli while I prefer the Spicy Gochujang sauce….we’re just a match made in fried shrimp heaven.
I have been looking all over for Rock Shrimp to buy down by us in Princeton, NJ and haven’t been able to find any (sad). Rock Shrimp unlike regular shrimp have a super hard shell, like a lobster, and actually taste more like lobster than shrimp. They’re beyond delicious and apparently non-existent in any and all New Jersey supermarkets (again, sad).
So I have tried many MANY times to recreate my favorite Rock Shrimp Tempura from Morimoto at home, and while it doesn’t taste exactly the same, I have to say my version is pretty damn close and also incredibly delicious.
Morimoto serves their rock shrimp tossed in the sauce, whereas I chose to serve the sauce on the side - either methods work!
Below: Morimoto's Rock Shrimp Tempura Appetizer
Spicy Miso Shrimp Tempura
Crispy Fried Shrimp with a Spicy Miso Sauce
A gratuitous shot of my baby helping me photograph the Shrimp!