Wolfgang Puck BDFR0020 Bistro collection Manual page 13

Shrimp Tempura with Cilantro
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 23
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 (do not overbeat), 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 350º. 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 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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Fried Spinach Leaves
4 servings
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.
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