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July
2005
Recipe
Shrimp and Vegetable Clouds
Feel
free to try other vegetables not listed here, or for a shortcut,
choose just two or three from the list. Sparkling water helps
lighten the batter, and a mild vinegar, such as cider or rice
wine, makes a good dipping sauce. For a delicious vegetarian
entrée, leave out the shrimp.
Serves 6 as a main course
-
1 medium
sweet potato, peeled and
cut in 3⁄8-inch slices
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1 medium
zucchini, cut in 3⁄8-inch
diagonal slices
-
small
head of broccoli, cut in florets
-
41⁄2
ounces snow peas or green beans, trimmed
-
1 red
bell pepper, cored, seeded, and cut in strips
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6 small
scallions, trimmed, with green tops
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11⁄2
pounds large shrimp, peeled and deveined,
tails left on
-
oil for
deep-frying
For the
tempura batter
Mix the
tempura batter: Sift the flour, cornstarch, and salt into a large
bowl and set it over a bowl of ice water. Slowly whisk in the
sparkling water, then stir in the sesame seeds. Leave the batter
for 15 to 30 minutes so the flour starches expand and thicken it
slightly. After standing, it should be the consistency of thin
pancake batter. If it is too thick, stir in more sparkling water.
To finish: Heat a 3/4-inch layer of oil to 375°F in a large sauté
pan or skillet. Coat and fry the vegetables and shrimp until
golden, working in batches. Allow 2 to 3 minutes for shrimp; for
vegetables the timing will vary from 3 to 5 minutes, depending on
the type. Transfer the cooked shrimp and vegetables to a rack
lined with paper towels and keep them warm in a low oven with the
door open while you fry the rest.
To serve: Pile the fritters loosely on a large platter, or arrange
a sampling on individual plates. Be sure not to pile them too
closely together or they will steam and lose their crispness.
Getting Ahead: Prepare the batter, vegetables, and shrimp
up to 4 hours in advance, storing them covered in the
refrigerator. Fry everything at the very last moment.
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