Full Product Manual

14
Vegetable Tempura
Makes 2 servings
Tempura batter:
1 large egg yolk
1 cup ice water
¾ cup cake flour
¼ cup cornstarch
¾-1 pound assorted sliced vegetables
(i.e. green beans, asparagus, sweet potato, eggplant,
onions, carrots, broccoli, cauliflower, zucchini)
In a mixing bowl, whisk together the egg yolk and the ice water.
Add the cake our and cornstarch and whisk to incorporate the
ingredients. The batter will appear lumpy. Cover with plastic and
rest the batter for about an hour in the refrigerator.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 375˚F. When the oil is ready, lower the basket into
the oil. Choose an assortment of vegetables and dip into the
tempura batter. Allow any excess batter to drip off and then
carefully lower vegetables into the oil. Be sure to not overcrowd the
basket.
Fry for about 3 to 5 minutes, turning once during cooking time,
until the vegetables are golden and crispy. Lift basket and let the
oil drain out. With a pair of tongs, place vegetables on layered
paper towels and season with salt. Repeat with remaining
vegetables and serve immediately.
Serve with soy sauce or soy dipping sauce (see previous recipe).
Cajun Shrimp
Makes 2 to 3 servings
1 pound shelled and deveined raw shrimp
1 cup unbleached all-purpose flour
1 cup cornmeal (white or yellow)
1 tablespoon chili powder
2 teaspoons thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
¹⁄
3
cup milk
Rinse and dry shrimp. Place on a tray or baking sheet lined with a
triple thickness of paper towels. Refrigerate until ready to use.
Place the our, cornmeal, chili powder, thyme, cumin, garlic
powder, paprika, salt, and pepper in a medium bowl. Stir to blend.
Place the eggs in a medium bowl and beat with a whisk until
completely blended. Add milk and stir to blend.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 375°F. While the oil is heating, prepare the shrimp.
In small batches, place the shrimp in the egg mixture. Drain and
add to the seasoned our. Toss gently to completely coat with dry
mixture. Remove and place each piece separately on a tray or
baking sheet lined with waxed paper. Repeat with the remaining
shrimp.
Preheat the oven to 200°F. Place a wire rack on a jelly-roll pan.
When oil is ready, lower the basket into the oil. Add shrimp in
batches, about 4 to 5 at a time to the hot oil – do not crowd – and