by vrunka
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my 32 recipes »
vrunka's Notes:
Expand2 cups basil leaves (trimmed, but whole) Ask a question about this ingredient
2/3 cups tempura flour Ask a question about this ingredient
1/2 cup ice cold water Ask a question about this ingredient
2-3 cups vegetable oil Ask a question about this ingredient
1/2 pound shrimp (cleaned and split in half) Ask a question about this ingredient
1 Granny Smith apple, shredded Ask a question about this ingredient
1/2 cup roasted cashews Ask a question about this ingredient
2 tablespoons tamarind juice Ask a question about this ingredient
2 tablespoons lime juice Ask a question about this ingredient
1 tablespoon fish sauce Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
3-5 Thai hot chilies, sliced thin Ask a question about this ingredient
Wash and dry the basil leaves. Set aside.
Ask a question about this stepIn a medium-sized bowl, slowly add the water to the tempura flour, whisking to combine well.
Ask a question about this stepIn a large skillet, heat the oil to 350 degrees. Working quickly, dip each basil leaf into the tempura batter then drop in the oil. Do about 10 leaves at a time. Pull out the leaves when they are crisp and slightly brown, about 1 minute. Drain on paper towels and repeat with the remaining leaves.
Ask a question about this stepDrain off the oil in the skillet and wipe it out. Heat the skillet to medium high and toss the shrimp in the pan, sautéing for about 5 minutes or until pink. Remove shrimp from pan and set aside.
Ask a question about this stepToss together the shrimp, apple and cashews and place on serving platter.
Ask a question about this stepCombine all ingredients for the dressing, making sure the sugar completely dissolves. Pour over the shrimp mixture and toss to combine.
Ask a question about this stepTop with fried basil leaves and serve.
Ask a question about this stepThanks! Sriphiphai is a tough act to follow. This is pretty different from theirs, but I hope you still like it!
Everything about this sounds soo unique and something I should try....sooon! Isn't the fish sauce overpowering? I want to see pics!
I like fish sauce and use it in a lot of dishes, so I tend to use more of it than other might. Feel free to dial it back or replace it with half as much soy sauce if you prefer.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Oh! I've had that salad at Siphriphai and it's soooo good. And your version sounds even better!