Sesame Shrimp with Asian Slaw
Source of Recipe
Source: Ladies' Home Journal
List of Ingredients
2 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
1/2 teaspoon sugar
2 cups thinly sliced red cabbage
2 cups thinly sliced napa cabbage
1 large orange bell pepper, thinly sliced
1/4 cup packed fresh cilantro leaves
Scant 1/2 cup all-purpose flour
1/2 cup beer (not dark)
1/2 teaspoon coarse salt
1/2 cup sesame seeds, toasted
1 pound large shrimp, peeled and deveined
3 tablespoons canola oil
4 cups store-bought vegetable chips
8 lime wedges
Recipe
1. Whisk together vinegar, juice, oil, and sugar in a large bowl until sugar is dissolved. Add cabbage, pepper, and cilantro to bowl and toss together until just combined. Season with salt and pepper to taste. Keep slaw chilled and covered for at least 20 minutes or up to 1 day.
2. Whisk together flour, beer, and salt in a shallow bowl until smooth. Put sesame seeds in a single layer on a large plate. Working with 1 shrimp at a time, coat shrimp evenly in beer batter, allowing excess to drip off, then coat on both sides with sesame seeds. Transfer to a plate and repeat with remaining shrimp in same manner.
3. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and cook shrimp in 4 batches without crowding, turning once, until golden brown and cooked through, about 3 minutes. Transfer with tongs to paper towels to drain, and season with salt.
4. Serve shrimp immediately with slaw, chips, and lime wedges on the side. makes 4 servings.
|
|
member logon
