Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 15)

Shrimp Tempura with Cilantro

Makes 4 servings

FOR THE SHRIMP

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

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 350°. 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.

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, chopped ﬁne

1 to 1 1/2 teaspoons cayenne pepper

Salt

Peanut oil, for frying

Fried Spinach Leaves (see recipe on next page)

PRESENTATION

Arrange a few fried spinach leaves on half of each of 4 plates.

Place 4 shrimps on the other half and serve immediately.

Recipe courtesy Wolfgang Puck

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.

Recipe courtesy Wolfgang Puck

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Wolfgang Puck BDFR0070 Operations Instructions Page 15

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