Name: Shrimp tempura salad
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: Chopped chives for garnish; 2 egg yolks; Freshly ground black pepper; 1 tablespoon hazelnut, walnut, or olive oil; neutral oil, such as canola or grapeseed, for deep-frying; 1 tablespoon minced shallots; 12 large shrimp, peeled (and deveined if you like); 1 tablespoon roughly ground Szechwan peppercorns; 1 tablespoon sherry vinegar; 1 bunch watercress, thick stems removed, washed and dried; 2 cups finely shredded or julienned red cabbage; 1½ tablespoons soy sauce, plus a little for drizzling; ½ cup flour, plus more for dredging

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

How to turn tempura into a meal, or at least a main course: Add greens. With the moist dressing and cool, spicy watercress, this dish becomes complex in flavor, yet it is still quite easy to prepare.

Ingredients

1 bunch watercress, thick stems removed, washed and dried
2 cups finely shredded or julienned red cabbage
1½

Method

Toss together the cress and cabbage. Combine the soy sauce, nut or olive oil, shallots, and vinegar; season with pepper but hold back on the salt. Set the dressing aside.
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

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Shrimp tempura salad

Ingredients

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