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Fried Spinach Leaves
INGREDIENTS
1 bunch spinach leaves
Peanut oil
Salt
METHOD
1.
In your deep fryer, heat the peanut oil to 375°. Clean the spinach leaves well,
trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove
with a slotted spoon and drain on clean toweling. Season with salt to taste and
serve immediately,
Note: As a single leaf garnish, you can substitute the Japanese oba leaf, which you
can purchase in Japanese markets.
The procedure is the same for small or large quantities of spinach. However, if cooking
a large amount of spinach, fry in batches and keep warm in a low oven.
FRITTER BATTER
Yield: Enough batter for 1 pound of apples or bananas
INGREDIENTS
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1 large egg
1 cup buttermilk
1 pound apples or bananas
METHOD
1.
In a small bowl, sift together the flour, baking powder, salt, pepper, cinnamon and
nutmeg. In a small bowl whisk together the egg and buttermilk. Whisk egg mixture
into flour mixture. Let rest for 30 minutes before using.
2.
Heat oil in deep fryer to 350°.
3.
Peel and core apples (or peel bananas, if using). Cut into sticks about 1/4 inch
wide by 2 1/2 - 3 inches long. Drop into batter. Carefully drop into hot oil and fry
until golden.
SHRIMP TEMPURA WITH CILANTRO
Yield: 4 servings
INGREDIENTS
16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeno peppers, seeded and minced
4 or 5 sprigs cilantro, leaves chopped
2 medium limes, juiced
Salt
Tempura batter:
1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1/2 cup cilantro leaves, chopped fine
1 to 1 1/2 teaspoons cayenne pepper
Salt
Peanut oil, for frying
Fried Spinach Leaves, recipe follows on page 17
METHOD
1.
Arrange the shrimp on a large platter. Sprinkle with the minced jalapeno and the
chopped cilantro. Pour the lime juice over and let marinate for at least 30 minutes,
refrigerated. When ready to cook, season lightly with salt.
2.
In a small bowl, sift together the flour and baking powder. Whisk in the water until
the batter is smooth, and then add the remaining ingredients, seasoning with
cayenne and salt to taste. If made earlier in the day, set the bowl into an ice bath.
3.
At serving time, in your deep-fryer, heat the oil to 350 degrees F. Dip each shrimp
into the batter and coat well. Carefully place 1 or 2 in the hot oil and cook until
golden brown, about 2 minutes. Remove with a slotted spoon or a flat strainer
and drain on paper or clean toweling. Keep warm while preparing the remaining
shrimp and the spinach.
PRESENTATION
Arrange a few fried spinach leaves on half of each of 4 plates. Place 4
shrimps on the other half and serve immediately.
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