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14
Vegetable Tempura
Makes 2 servings
Tempura batter:
1 large egg yolk
1 cup ice water
¾ cup cake flour
¼ cup cornstarch
¾-1 pound assorted sliced vegetables
(i.e. green beans, asparagus, sweet potato, eggplant,
onions, carrots, broccoli, cauliflower, zucchini)
In a mixing bowl, whisk together the egg yolk and the ice water.
Add the cake our and cornstarch and whisk to incorporate the
ingredients. The batter will appear lumpy. Cover with plastic and
rest the batter for about an hour in the refrigerator.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum line.
Preheat to 375˚F. When the oil is ready, lower the basket into the oil.
Choose an assortment of vegetables and dip into the tempura batter.
Allow any excess batter to drip off and then carefully lower vegetables
into the oil. Be sure to not overcrowd the basket.
Fry for about 3 to 5 minutes, turning once during cooking time, until
the vegetables are golden and crispy. Lift basket and let the oil drain
out. With a pair of tongs, place vegetables on layered paper towels
and season with salt. Repeat with remaining vegetables and serve
immediately.
Serve with soy sauce or soy dipping sauce (see previous recipe).
Cajun Shrimp
Makes 2 to 3 servings
1 pound shelled and deveined raw shrimp
1 cup unbleached all-purpose flour
1 cup cornmeal (white or yellow)
1 tablespoon chili powder
2 teaspoons thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
¹⁄
3
cup milk
Rinse and dry shrimp. Place on a tray or baking sheet lined with a
triple thickness of paper towels. Refrigerate until ready to use.
Place the our, cornmeal, chili powder, thyme, cumin, garlic powder,
paprika, salt, and pepper in a medium bowl. Stir to blend. Place the
eggs in a medium bowl and beat with a whisk until completely
blended. Add milk and stir to blend.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum line.
Preheat to 375°F. While the oil is heating, prepare the shrimp. In small
batches, place the shrimp in the egg mixture. Drain and add to the
seasoned our. Toss gently to completely coat with dry mixture.
Remove and place each piece separately on a tray or baking sheet
lined with waxed paper. Repeat with the remaining shrimp.
Preheat the oven to 200°F. Place a wire rack on a jelly-roll pan. When
oil is ready, lower the basket into the oil. Add shrimp in batches, about
4 to 5 at a time to the hot oil – do not crowd – and cook until golden
and crispy, about 1½ to 3 minutes. Repeat with remaining shrimp. As
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