Spicy Shrimp And Scallop Tempura With Cucumber Salad Recipes

Steps:

• For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
• Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
• For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
• For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
• For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water.
• Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it.
• Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go!
• Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time.
• When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
• Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Steps:

• With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
• Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.