Name: Shrimp tempura with peppered melon and sesame dressing
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 2 egg yolks; ½ cup flour, plus more for dredging; 2 teaspoons nam pla (Thai fish sauce); ½ cup haricots verts (or slivered green beans), cut into 1-inch lengths; 2 fresh figs, cut into quarters; Salt and freshly ground black pepper; neutral oil, such as canola or grapeseed, for deep-frying; 1½ tablespoons roasted sesame oil; 4 cups mesclun, washed and dried; 2 tablespoons Ricard or other anise-flavored liqueur; 1 tablespoon red wine vinegar; 1 teaspoon ground ginger; 2 tablespoons neutral oil, such as canola or grapeseed; ½ cup white mushrooms trimmed and slivered (cut into the same thickness as haricots verts); 2 cups thinly sliced cantaloupe, papaya, or honeydew (cut into thin slices about 1 inch long); ½ cup carrots cut into matchsticks; 12 large shrimp, peeled (and deveined if you like); 8 thin slices prosciutto; 1 tablespoon fresh lime juice; 1 tablespoon soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, the shrimp are cooked as in the first recipe, but an elaborate salad and dressing are built to support them. Definitely a main course.

Ingredients

½ cup haricots verts (or slivered green beans), cut into 1-inch lengths
½ cup carrots cut into matchsticks

Method

Bring a pot of water to a boil. Blanch the beans and carrots, just for about 2 minutes—enough to remove their crunch. Drain, plunge into ice water to stop the cooking, and drain again.
Whisk together the Ricard or other liqueur, nam pla, soy sauce, lime juice, vinegar, ginger, canola oil, and sesame oil. Set aside. Arrange a portion of the mesclun on each of fo

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