Tempura Style Curry Shrimp Over Spinach And Apple ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef of the Day game, VolumeIII! That's where we have a list of 10 ingredients and have to come up with an original recipe. After tossing some ideas around with my boyfriend, we used his idea for frying and mine for slaw to create a great recipe, especially for lunch! Read more ! Ingredients:
tempura shrimp |
1lb medium/large fresh shrimp, peeled and deveined |
1 cup flour |
2t curry powder |
1 cup ice water |
1/4 cup cream |
oil for frying |
slaw |
1 large sweet apple or two small(i used fuji) |
1 head green cabbage, shredded(or 1 bag coleslaw mix) |
1 small or 1/2 large red onion, diced |
1/2lb bacon, fried crisp and diced |
1/2 small bag fresh spinach, chopped |
juice from 1/2 lemon |
dressing |
2 ripe avocados |
1 large cucumber peeled, but not seeded(use 2 smaller ones if you seed them) |
2t curry powder |
cream |
salt, pepper, garlic and onion powder |
juice from 1/2 lemon |
Directions:
1. In food processor combine avocados, cucumber, 2t curry powder,juice from 1/2 lemon, salt and pepper and process, adding cream VERY slowly until a thick dressing consistency.(I only added a few T)
2. Set aside
3. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4. Toss chopped apples with lemon juice
5. In large bowl, combine cabbage, apple, onion, bacon pieces and spinach.
6. Add dressing to slaw ingredients and toss until combined.
7. Set aside in fridge while preparing shrimp.
8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9. Combine flour and curry powder.
10. Slowly add ice water, stirring lightly, until moistened and just combined. DO NOT over mix.
11. Dredge shrimp in cream, then batter and fry at 350-375 for a couple minutes until lightly golden brown.
12. Drain on paper bag or over cooling rack.
13. To serve, plate slaw and top with a few of the shrimp
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