Shrimp Tempura With Cilantro
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 medium
Lime (juiced)1
Salt1 cup
All-Purpose Flour1 tbsp
Baking Powder1.25 cups
Water2 tbsps
Sesame Seed1.5 tsps
Cayenne PepperDirections:
1
Arrange the shrimp on a large platter
2
Sprinkle with the minced jalapeno and the chopped cilantro
3
Pour the lime juice over and let marinate for at least 30 minutes, refrigerated
4
When ready to cook, season lightly with salt
5
In a small bowl, sift together the flour and baking powder
6
Whisk in the water until the batter is smooth, and then add the remaining ingredients, seasoning with cayenne and salt to taste
7
If made earlier in the day, set the bowl into an ice bath
8
At serving time, in a heavy saucepan, wok, or deep-fryer, heat 3 inches of oil to 350 degrees F
9
Dip each shrimp into the batter and coat well
10
Carefully place 1 or 2 in the hot oil and cook until golden brown, about 2 minutes
11
Remove with a slotted spoon or a flat strainer and drain on paper or clean toweling
12
Keep warm while preparing the remaining shrimp and the spinach
13
Arrange a few fried spinach leaves on half of each of 4 plates
14
Place 4 shrimps on the other half and serve immediately
15
In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees F
16
Clean the spinach leaves well, trim and dry thoroughly
17
Fry until crisp and translucent, about 2 minutes
18
Remove with a slotted spoon and drain on clean toweling
19
Season with salt to taste and serve immediately