Food Republic Book Exclusive – Buffalo Rock Shrimp

Below is an exclusive preview of one of thirty recipes from Chef Mendin’s soon to be released recipe book, a  collaboration with Food Republic and Norwegian Cruise Lines. The book will be available to download on the App store.

Buffalo Rock Shrimp

Chef Jose Mendin






1 c. (237g)          rock shrimp, cleaned, thawed
½ c. (118g)        AP flour
2 c. (473ml)       tempura batter (scroll down for recipe)
1 bottle              canola oil (quantity will depend on the fryer used)
2 tbsp.               spicy mayo (click here for recipe)
1 tbsp.                buffalo sauce
1 tbsp.                blue cheese
1 tbsp.                pickled carrots (scroll down for recipe)
4                         cilantro leaf
A pinch             fresh chives, finely chopped


Main Method 

Fill a deep fryer 3/4‘s of the way full with canola oil and pre-heat to 350 °F.


Coat the rock shrimp with AP flour and shake off any excess flour. Then coat with the tempura batter.


Using a frying basket, place small batches of the shrimp into the fryer and once they have turned golden brown or have begun to float, remove using the frying basket. Place on paper towels to remove any excess oil.


Put the fried shrimp into a large mixing bowl, add the spicy mayo mix and toss well.


Place the shrimp on a serving dish and top with the buffalo sauce, blue cheese, carrots, cilantro and chives.



Tempura Batter


Yield: 2c.



1 c. (236g)     tempura flour
½ c. (118g)   ice cubes
½ c. (118g)   water
1 egg


Mix the tempura flour, egg, ice cubes and water until well combined and then strain with a meshed strainer.



Spicy Mayo


Yield: ½ cup (118g)



¼ c. (60g)    mayo

1 tsp.           shichimi

1 tbsp.         chili garlic paste

1 tbsp.        sriracha


Place all ingredients in a food processor and blend until well combined. Refrigerate until use.




Pickled Carrots


Yield: 2 portions



1 c. (237ml)        rice wine vinegar
1 c. (237ml)        water, room temperature
1 tbsp.                 kosher salt
2 tbsp.                granulated sugar
1 medium          carrots, peeled, julienned


Place the rice wine vinegar, water, salt and sugar in a pot and bring to a boil. Once boiling, remove from the heat. Place the carrot in a small bowl and then pour over the hot mixture on top. Leave to cool and then refrigerate.