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.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Oh! I've had that salad at Siphriphai and it's soooo good. And your version sounds even better!