Shrimp and Vegetable Clouds

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Recipe by OneYetTwo

“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.

Ingredients Nutrition


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

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