Spicy Shrimp And Scallop Tempura With Cucumber Salad Food

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SPICY SHRIMP TEMPURA



Spicy Shrimp Tempura image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1 cup white medium-grain rice, such as Calrose
One 13.5-ounce can coconut milk
1 1/2 red bell peppers, diced
1 jalapeno, sliced with seeds
1 cup sugar
1/4 cup cider vinegar
1 to 2 pinches red pepper flakes
1 tablespoon liquid pectin
1 avocado, sliced
1 cucumber, seeded and sliced
1 fresh mango, chopped
1/4 of a fresh jalapeno, sliced
6 sprigs fresh cilantro, plus more for garnish
3 green onions, chopped, plus more for garnish
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon chili paste
Pinch black pepper
8 large shrimp or tiger prawns
1 1/2 cups rice flour
1 1/2 to 2 cups carbonated water
Canola oil, for frying

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.

SPICY SEARED SCALLOP SALAD



Spicy Seared Scallop Salad image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 pound fresh sea scallops
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Pinch of cayenne
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil
Mixed greens
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips

Steps:

  • Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
  • In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

GINGERED CUCUMBER SALAD WITH SCALLOPS



Gingered Cucumber Salad With Scallops image

from today's ny times, this is light and very easy to make. cooking and prep times do not reflect the 1 hour marinating time. if you're using rice wine vinegar do not add the water.

Provided by chia2160

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4-1 1/2 lbs cucumbers (preferably english or hothouse)
1/2 cup rice vinegar or 1/2 cup white vinegar, diluted with
1/4 cup water
2 inches fresh ginger, peeled and grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
1 lb sea scallops, cut in half (or shrimp, peeled)
1 large onion, sliced
1/2 teaspoon ground turmeric (optional)
2 tablespoons sesame seeds

Steps:

  • With English 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.

Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 1.4, Cholesterol 37.5, Sodium 769.2, Carbohydrate 19, Fiber 1.8, Sugar 10.3, Protein 21.1

SPICEY CUCUMBER SHRIMP SALAD



Spicey Cucumber Shrimp Salad image

This is great for spring and summer outtings. I got this recipe from a friend and added some Louisiana/Mexico flare to it.

Provided by TiffanyBabe

Categories     Vegetable

Time P1DT20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (12 ounce) bag defrosted peeled and cooked shrimp
10 ounces cherry tomatoes, halved
3 -4 medium cucumbers, peeled and diced
1 small vidalia onion, diced
1 lemon, juice of
1 jalapeno, diced
1 teaspoon minced garlic
1/4 cup Italian dressing
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon louisiana hot sauce
1/2 teaspoon tony's seasoning
1/2 teaspoon tajin seasoning

Steps:

  • Add all ingredients into a large bowl with a lid and allow it to chill in the frig over night.
  • Serve and enjoy -- .

Nutrition Facts : Calories 197.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 179.3, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.2, Sugar 7.4, Protein 21.7

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