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Shrimp Tempura with Cilantro
4 servings
INGREDIENTS
For the Shrimp:
16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeño peppers, seeded and minced
4 or 5 sprigs cilantro leaves, chopped
2 medium limes, juiced
Salt
For the 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, finely chopped
1 to 1 1/2 teaspoons cayenne pepper
Salt
Peanut oil, for frying
Fried Spinach Leaves (see recipe on page 24)
METHOD
1.
Arrange the shrimp on a large platter. Sprinkle with the minced
jalapeño and the chopped cilantro. Pour the lime juice over the shrimp
then let marinate in the refrigerator for at least 30 minutes. 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 (do not overbeat) then add
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°F. Dip each
shrimp into the batter and coat well. Carefully place no more than
6 shrimp into the oil with the basket already lowered and cook for
about 2 minutes or until golden brown. Remove with a slotted
spoon or a flat strainer then drain on paper towels. 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.
Hot Chinese Mustard Sauce
4 servings
INGREDIENTS
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil
METHOD
1.
In a bowl, combine all the ingredients except peanut oil; stir until well
blended.
2.
Slowly whisk in the peanut oil until emulsified.
3.
Refrigerate, covered until needed.
