Deep-Fried Basil Salad

Name: Deep-Fried Basil Salad
Ingredients: Salad ingredients; 2 cups basil leaves (preferably Thai basil, but Italian will do); 2/3 cup tempura flour; 1/2 cup ice cold water; 2-3 cups vegetable oil; 1/2 pound shrimp (cleaned and split in half); 1 Granny Smith apple, shredded; 1/2 cup roasted cashews; Dressing ingredients; 2 tablespoons tamarind juice; 2 tablespoons lime juice; 1 tablespoon fish sauce; 1 tablespoon sugar; 3-5 Thai hot chilies, sliced thin

14 ingredients

7 steps

Ingredients

Salad ingredients
2 cups basil leaves (preferably Thai basil, but Italian will do)
2/3 cup tempura flour
1/2 cup ice cold water
2-3 cups vegetable oil
1/2 pound shrimp (cleaned and split in half)
1 Granny Smith apple, shredded
1/2 cup roasted cashews
Dressing ingredients
2 tablespoons tamarind juice
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sugar
3-5 Thai hot chilies, sliced thin

Directions

1

Wash and dry the basil leaves. Set aside.
2

In a medium-sized bowl, slowly add the water to the tempura flour, whisking to combine well.
3

In 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 30 seconds - 1 minute. Drain on paper towels and repeat with the remaining leaves.
4

Drain off the oil in the skillet and wipe it out. Heat the skillet to medium high and toss the shrimp in the pan, sauteing for about 5 minutes or until pink. Remove shrimp from pan and set aside.
5

Toss together the shrimp, apple and cashews and place on serving platter.
6

Combine all ingredients for the dressing, making sure the sugar completely dissolves. Pour over the shrimp mixture and toss to combine.
7

Top with fried basil leaves and serve.