Shrimp Tempura Cocktail Recipe - Cooking Index
Shrimp Tempura Cocktail Recipe - Cooking Index
Janet and Travis Kuhl of Cranford, New Jersey, writes: "We recently went to chef Ming Tsai's Blue Ginger restaurant in Wellesley, Massachusetts. Our entire meal was top-notch, but the shrimp cocktail was our favorite."
Type: Fish, Shellfish| Tomato Chipotle Puree | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 | Onion - chopped | |
| 2 | Tomatoes - coarsely chopped (large) | |
| 3 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Minced canned chipotle chiles |
| = (available at Latin American markets, | ||
| Specialty foods stores, and some | ||
| Supermarkets) | ||
| Avocado Puree | ||
| 2 | Ripe avocados - peeled, pitted (large) | |
| 1/3 cup | 5.3g / 0.2oz | Chopped fresh cilantro |
| 1/4 cup | 59ml | Fresh lime juice |
| 1/4 cup | 23g / 0.8oz | Minced shallots |
| 2 tablespoons | 30ml | Minced jalapeño chiles |
| Shrimp Tempura | ||
| Vegetable oil - for deep-frying | ||
| 2 cups | 320g / 11oz | Rice flour |
| = (available at specialty and natural | ||
| Foods stores) | ||
| 2 cups | 396g / 13oz | Club soda |
| 24 | Uncooked large shrimp - peeled, deveined, | |
| Tail shells left intact | ||
| 4 cups | 948ml | Thinly-sliced romaine lettuce |
For Tomato-Chipotle Puree: Heat oil in large skillet over medium-high heat. Add onion; saute until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
For Avocado Puree: Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
For Shrimp Tempura: Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375 degrees.
Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
This recipe yields 8 appetizer servings.
Source:
Bon Appetit, September 2003
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