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    You are in: Home / Recipes / Shrimp and Vegetable Clouds Recipe
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    Shrimp and Vegetable Clouds

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    50 mins

    10 mins

    OneYetTwo's Note:

    “Feel free to try other vegetables not listed here, or for a shortcut, choose just two or three from the list. Sparkling water helps lighten the batter, and a mild vinegar, such as cider or rice wine, makes a good dipping sauce. For a delicious vegetarian entrée, leave out the shrimp.” This recipe is from The Good Cook by Anne Willan the founder of La Varenne Cooking School and I chose for the Cookbook Swap Cookbook! It sounds so delicious and I can’t wait to make it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tempura Batter

    Directions:

    1. 1
      Mix the tempura batter:.
    2. 2
      Sift the flour, cornstarch, and salt into a large bowl and set it over a bowl of ice water.
    3. 3
      Slowly whisk in the sparkling water, and then stir in the sesame seeds.
    4. 4
      Leave the batter for 15 to 30 minutes so the flour starches expand and thicken slightly.
    5. 5
      After standing, it should be the consistency of thin pancake batter. If it is too thick, stir in more sparkling water.
    6. 6
      To finish:.
    7. 7
      Heat a 3/4 inch layer of oil to 375 degrees in a large sauté pan or skillet.
    8. 8
      Coat and fry the vegetables and shrimp until golden, working in batches.
    9. 9
      Allow 2 to 3 minutes got shrimp; for vegetables the timing will vary from 3 to 5 minutes, depending on the type.
    10. 10
      Transfer the cooked shrimp and vegetables to a rack lined with paper towels and keep them warm in a low oven with the door open while you fry the rest.
    11. 11
      To serve:.
    12. 12
      Pile the fritters loosely on a large platter, or arrange a sampling on individual plates.
    13. 13
      Be sure not to pile them too closely together or they will steam and lose their crispness.
    14. 14
      Getting ahead:.
    15. 15
      Prepare the batter, vegetables, and shrimp up to 4 hours in advance, storing them covered in the refrigerator.
    16. 16
      Fry everything at the last moment.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Vegetable Clouds

    Serving Size: 1 (399 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.2
     
    Calories from Fat 52
    11%
    Total Fat 5.8 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 172.8 mg
    57%
    Sodium 610.8 mg
    25%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.1 g
    20%
    Protein 32.3 g
    64%

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