Curried shrimp tempura with cucumber-peanut relish

Name: Curried shrimp tempura with cucumber-peanut relish
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 egg yolks; 12 large shrimp, peeled and deveined; ½ cup flour, plus more for dredging; 1 tablespoon plus 1 teaspoon curry powder; neutral oil, such as canola or grapeseed, for deep-frying; neutral oil, such as canola or grapeseed, for deep-frying; 1 small chile, fresh or dried, stemmed and minced, or to taste; neutral oil, such as canola or grapeseed, for deep-frying; 1 tablespoon nam pla (Thai fish sauce), or to taste; 1 tablespoon nam pla (Thai fish sauce), or to taste; ½ cup seeded and minced cucumber (leave the skin on if it is unwaxed); Juice of 2 limes; 1 tablespoon honey; ½ cup roasted peanuts (salted or unsalted), minced; 2 teaspoons roasted sesame or peanut oil; 2 teaspoons roasted sesame or peanut oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon minced mint; 1 tablespoon minced cilantro

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A near-classic Thai dipping sauce, one that is perfect with almost any fried seafood. The final addition of herbs to the sauce and sesame oil to the cooked shrimp makes this nontraditional tempura really special.

Ingredients

1 tablespoon honey
½ cup roasted peanuts (salted or unsalted), minced
½

Asia
Thailand
Preserve
Fish course
Starter
Pescatarian
South East Asia

Method

In a small bowl, combine the honey, nuts, cucumber, lime juice, nam pla, and chile; whisk to blend well, then taste and adjust the seasoning.
Heat the oil in a deep-fryer or deep saucepan; use a thermometer to make sure the temperature stays between 350° and 375°F. Do not prepare the shrimp until the oil is ready.
Combine 1 cup water and 1 cup ice; le