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Shrimp Tempura with Cilantro (Wolfgang Puck) Recipe

Shrimp Tempura with Cilantro (Wolfgang Puck) Recipe

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Shrimp Tempura with Cilantro (Wolfgang Puck)

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Ingredients:

Serving

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
1 cup all-purpose flour
1 tbsp baking powder
1 1/4 cups water
2 tbsp sesame seeds
1/2 cup cilantro leaves, chopped fine
1 to 1 1/2 tsp cayenne pepper
salt
peanut oil, for frying
fried spinach leaves , recipe follows
recipe courtesy wolfgang puck, adventures in the kitchen, random house, 1991
1 bunch spinach leaves
peanut oil
salt

Directions:

Tempura batter:
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.
In a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth, 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.
At serving time, in a heavy saucepan, wok, or deep-fryer, heat 3 inches of oil to 350 degrees F. Dip each shrimp into the batter and coat well. Carefully place 1 or 2 in the hot oil 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.
Arrange a few fried spinach leaves on half of each of 4 plates. Place 4 shrimps on the other half and serve immediately.
FRIED SPINACH LEAVES
In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees F. 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.48 Kcal (1618 kJ)
Calories from fat	140.81 Kcal
		% Daily Value*
Total Fat	15.65g	24%
Cholesterol	39.44mg	13%
Sodium	853.54mg	36%
Potassium	1044.9mg	22%
Total Carbs	53.49g	18%
Sugars	0.93g	4%
Dietary Fiber	5.37g	21%
Protein	12.47g	25%
Vitamin C	39.5mg	66%
Iron	5mg	28%
Calcium	338.1mg	34%

Amount Per 100 g
Calories	125.07 Kcal (524 kJ)
Calories from fat	45.57 Kcal
		% Daily Value*
Total Fat	5.06g	24%
Cholesterol	12.76mg	13%
Sodium	276.21mg	36%
Potassium	338.14mg	22%
Total Carbs	17.31g	18%
Sugars	0.3g	4%
Dietary Fiber	1.74g	21%
Protein	4.04g	25%
Vitamin C	12.8mg	66%
Iron	1.6mg	28%
Calcium	109.4mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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