Friday, August 15, 2008
Un-Foodie Joust Entry: Sesame Shrimp Tempura with Cilantro Creme Fraiche
Last month's Royal Foodie Joust ingredients were coriander (or cilantro), sesame and seafood. I wasn't sure right off what I wanted to make, but then I settled on this recipe. I didn't submit it to the Joust, though - I didn't really feel like it was worthy of a contest and besides, I had gone and fried yet another food and couldn't shake the guilt.
Here it is anyway, they were very yummy.
Sesame Shrimp Tempura with Cilantro Crème Fraîche
16 large shrimp - peeled and deveined - tails left on
1 tablespoon sesame seeds - toasted
1 teaspoon ground coriander
3/4 cup very cold water
1 cup all purpose flour
1/4 teaspoon salt
2 tablespoons fresh cilantro - minced
1/2 teaspoon ground coriander
1 tablespoon lime juice
1/2 teaspoon salt
1 cup crème fraîche
Combine sesame seeds, coriander, salt and flour. Working quickly, add beaten egg and water until a loose batter forms. Keep batter away from heat while you are working. Dip shrimp into batter and then in very hot oil. Cook, turning once if necessary, until shrimp are pink and batter is just crisp - do not brown, they must be golden only. Drain on paper toweling.
For crème fraîche, combine all and stand in refrigerator for at least an hour before serving with hot shrimp.