Yields: 4 servings
Conversion Chart: Here >>
Chef's Notes:
Any variation of crisp vegetables can be used in this recipe. Based on seasonal availability, select your favorites such as lotus root or sweet potatoes to accompany the shrimp.
Ingredients:
1 pound large shrimp with tail, shell removed (10-12 shrimp per pound)
1 medium carrot, peeled and blanched
1 small eggplant
1 medium red bell pepper, stem and seeds removed
1 cup green beans, ends trimmed
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon cornstarch
½ teaspoon sugar
½ teaspoon salt
1 egg
1½ cups club soda, chilled
1½ cups vegetable oil
Tempura Dipping Sauce: Here >>
Procedure:
1. Clean the shrimp and make small slices on curved side or skewer to keep the shrimp from curling
2. Cut the carrot, eggplant and red bell pepper into 3 to 4 inch by 1/2-inch strips
3. Gently mix together 1 cup flour, cornstarch, sugar, salt, egg and club soda into a thin batter while leaving some small lumps
4. Heat oil to 350˚F in a thick bottom frying pan
5. Lightly dust the shrimp and vegetables with remaining flour
6. Separately, dip the shrimp and vegetables in the batter and place in heated oil being careful not to overcrowd (this step is best done in batches to ensure even cooking)
7. Fry until shrimp and vegetables are gold in color
8. Remove from oil and drain on a paper towel
9. Serve with dipping sauce
Airline: United, catering facility in Houston, Texas.
Recipe Type: Authentic
Submitted By: Executive Chef Shashi Sanamvenkata
Recipe Author: Executive Chef Shashi Sanamvenkata
Chef's Background: Graduate of the Institute of Hotel Management and Catering Technology, India.
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/Documents/pdfs/chefs-and-sommeliers/chefs-corner-featured-recipe-oct2013.pdf
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