Shrimp Tempura Salad
By Andrew Zimmern
Shrimp Tempura Salad
Ingredients
Shrimp Tempura
- 1 pound u-15 sized shrimp
- 6 cups soybean oil
- 3 cups cake flour, plus some extra for dusting
- 3 eggs
- 1 cup of ice water
Ginger Vinaigrette
- 1/2 lb peeled carrots (2-3 medium), coarsely chopped, blanched for 60 seconds and shocked in ice water, drained and dried well
- 1 cup soybean oil
- 1/4 cup peeled, chopped fresh ginger
- 1/2 cup rice vinegar
- 1/4 cup chopped shallots
- 1/4 cup soy sauce
- 1 tbsp sugar (or more to taste)
- 3 tbsp toasted sesame oil
- 2 tbsp fresh lemon juice
- 8 fresh shiso leaves (optional)
- Salt and freshly ground white pepper to taste
Assembly: Any or all of…
- 2 or 3 sliced blanched and cooled carrots
- 1 cup cooked fresh cleaned soybeans (eda made)
- 1/2 pound of blanched and cooled string beans
- 2 cups diced firm tofu
- 6 small heads of baby bok choy, blanched and cooled
- Lettuces
- Arugula
- Watercress
- Mint
- Cilantro
- Toasted sesame seeds
- Salt and freshly ground white pepper to taste
Instructions
To make the shrimp tempura. Peel and de-vein shrimp, leaving the tail attached. Cut off the tips of the tails to avoid water splatter when frying. Make 3 shallow ‘nicks’ with a sharp knife on the belly side of each shrimp to prevent curling during frying. Heat oil to 375 degrees. Beat one egg in a quart measuring vessel and add enough ice water to make ¾ cup. Transfer this mixture to a work bowl and add ¾ cup cake flour. Mix several times with a pair of chopsticks, do not over-stir.
Dust shrimp one at a time in the spare flour. Then dip into the batter, keeping the tail clean, and shake off any excess batter. Fry 2 to 3 pieces at a time until golden and crispy. Make extra batter as needed.
Serve with the ginger vinaigrette.
To make the salad. Lay the vegetables, carefully arranged on 4 plates or family style. Then place some cut tofu on top. Dress with the vinaigrette and add the tempura. Garnish with the herbs and toasted sesame seeds
