Shrimp Tempura &
Salt and Pepper Shrimp

From: unicorn <unicorn_at_indenial.com>
Date: Mon Apr 30 2007 - 01:37:07 EDT

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            FOOD FUNNY
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Here's a classic food funny from Rosemary Zwick:

I went into the greasy spoon next to the office and ordered a tuna on wheat.
The waitress said, "Oh, I’m sorry, we’re out of wheat bread. You'll have to
have it on white."

The next day I went to the same place and ordered the
same tuna on wheat. Again she told me they were out of wheat, I'd have to
get it on white.

The third time I went there I decided to skip the step of being
refused the wheat and just ordered tuna on white. The waitress looked up from
her notepad and said, "Aren't you the guy who usually orders it on wheat?"

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            TODAY'S RECIPES
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Some authorities will insist that only rice flour can produce perfect tempura,
and others insist that the secret is in the club soda they use in the batter.
You can use these things if you have them, but I guarantee a great batter with
ingredients you already have on hand with this recipe. Feel free to include fresh
vegetables such as sliced zucchini, broccoli florets, or asparagus tips in your
tempura fry. Aficionados know that tempura is best fresh out of the fryer and
often prefer to eat it standing around the stove rather than at the table.

Shrimp Tempura

Vegetable oil for deep-frying
1 egg yolk, beaten
1 1/2 cups ice water or very cold club soda
1 cup (250 ml) rice flour or all-purpose flour, or combination of the two,
plus additional for dredging
1-2 lbs (450-900 g) large shrimp, peeled

Heat 3 to 4 inches (7-10 cm) of oil in a deep, heavy pot over high heat to a
temperature of 375F (190C). (Be sure to use a deep pot so there is plenty of room
for the oil to bubble up - the pot should be no more than half full.) Combine the
egg yolk, water, and flour in a mixing bowl, stirring just to combine - a few lumps
are okay. Butterfly the shrimp by cutting them almost all the way through along
their backs. Dredge the shrimp one at a time lightly in the flour, dip in the batter,
and drop carefully into the hot oil. Don't add more than five or six at a time, and be
careful to keep the temperature as close to 375F (190C) as possible. Cook until
golden brown on all sides, turning if necessary, and transfer to a wire rack or paper
towels to drain. Serve immediately. Serves 4 to 6.

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Salt and pepper shrimp is one of the items I frequently order in Chinese restaurants,
and this simplified version makes a wonderful finger food for cocktail parties.

Salt and Pepper Shrimp

1 1/2 lbs (675 g) large shrimp, peeled and deveined
2 tsp (10 ml) salt
2 tsp (10 ml) garlic powder
1 tsp (5 ml) freshly ground pepper
2 Tbs (30 ml) cornstarch (cornflour)
3 Tbs (45 ml) vegetable oil

Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well.
Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch. Heat the oil in a large
skillet over high heat and fry the shrimp in small batches until done, about 2 minutes
per side. Drain on paper towels and serve immediately. Serves 6 to 8.

Received on Mon Apr 30 01:37:08 2007