Operating instructions

14
15
Vegetable Tempura
Makes2servings
Tempura batter:
1 large egg yolk
1 cup (250 ml) ice water
¾ cup (175 ml) cake flour
¼ cup (50 ml) cornstarch
¾-1 pound (375-500 g) assorted sliced vegetables
(i.e. green beans, asparagus, sweet potato, eggplant,
onions, carrots, broccoli, cauliflower, zucchini)
Inamixingbowl,whisktogethertheeggyolkandtheicewater.
Addthecakeflourandcornstarchandwhisktoincorporatethe
ingredients.Thebatterwillappearlumpy.Coverwithplasticand
restthebatterforaboutanhourintherefrigerator.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheatto375˚F(190°C).Whentheoilisready,lowerthebasketinto
theoil.Chooseanassortmentofvegetablesanddipintothe
tempurabatter.Allowanyexcessbattertodripoffandthencarefully
lowervegetablesintotheoil.Besuretonotovercrowdthebasket.
Fryforabout3to5minutes,turningonceduringcookingtime,until
thevegetablesaregoldenandcrispy.Liftbasketandlettheoildrain
out.Withapairoftongs,placevegetablesonlayeredpapertowels
andseasonwithsalt.Repeatwithremainingvegetablesandserve
immediately.
Servewithsoysauceorsoydippingsauce(seepreviousrecipe).
Cajun Shrimp
Makes2to3servings
1 pound (500 g) shelled and deveined raw shrimp
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) cornmeal (white or yellow)
1 tablespoon (15 ml) chili powder
2 teaspoons (10 ml) thyme
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) sweet paprika
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
2 large eggs
¹⁄
3
cup (75 ml) milk
Rinseanddryshrimp.Placeonatrayorbakingsheetlinedwitha
triple thickness of paper towels. Refrigerate until ready to use.
Place the flour, cornmeal, chili powder, thyme, cumin, garlic powder,
paprika,salt,andpepperinamediumbowl.Stirtoblend.Placethe
eggsinamediumbowlandbeatwithawhiskuntilcompletely
blended.Addmilkandstirtoblend.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheat to 375°F (190°C). While the oil is heating, prepare the shrimp.
Insmallbatches,placetheshrimpintheeggmixture.Drainandadd
to the seasoned flour. Toss gently to completely coat with dry
mixture.Removeandplaceeachpieceseparatelyonatrayor
bakingsheetlinedwithwaxedpaper.Repeatwiththeremaining
shrimp.
Preheattheovento200°F(95°C).Placeawirerackonajelly-roll
pan.Whenoilisready,lowerthebasketintotheoil.Addshrimpin
batches,about4to5atatimetothehotoil–donotcrowd–and
cookuntilgoldenandcrispy,about1½to3minutes.Repeatwith
remainingshrimp.Astheyarecookedplaceonlayeredpapertowels
for2to3minutestodrain,thentransfertotherackintheovento
keep warm while cooking the remaining shrimp.
ServewithCreoleMustardMayonnaise.
Creole Mustard Mayonnaise
Makes1cup(250ml)
½ cup (125 ml) Creole-style mustard
½ cup (125 ml) light or regular mayonnaise
Placeingredientsinasmallbowlandstirwithawhiskuntil
completelyblended.Coverandrefrigerateuntilreadytouse.
Fried Calamari
Makes4servings
½ pound (250 g) calamari, cleaned and sliced into ½" rings
2 cups (500 ml) light cream or buttermilk
1 large egg, lightly beaten
1 cup (250 ml) unbleached all-purpose flour
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) fresh ground pepper
½ teaspoon (2 ml) paprika
¹⁄
8
teaspoon (0.5 ml) cayenne
Submergecalamariin1cup(250ml)ofthecreamorbuttermilkina
mixingbowl.Wrapthebowlinplasticandrefrigerateforanhour.
Whenyouarereadytofry,removecalamarifromrefrigerator.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheat to 375˚F (190°C). While the oil is heating, whisk the egg with
thesecondcupofcream.Strainthecalamariandplaceitinthebowl
containingtheeggandcreammixture.Placetheflour,salt,pepper,
paprika,andcayenneinaseparatemixingbowl.Removeahandful
ofthecalamarifromtheeggandcreammixture,allowinganyextra
todripbackintothebowl.Placeinseasonedflour.Whenoilisready,
lowerthebasketintotheoil.Workinginsmallbatches,shakeany
excessflourfromcalamari.Carefullyaddabatchofcalamariata
timetothehotoilandfryuntilgoldenbrown,approximately1to3
minutes. Drain on layered paper towels and season with salt. Repeat
withremainingbatchesandserveimmediatelywithmarinarasauce
or aïoli.
Crab Cake Fritters
Makeseight4-ounce(115g)fritters
16 ounces (460 g) lump crabmeat
1 teaspoon (5 ml) extra virgin olive oil
1 chopped red bell pepper (8 ounces [230 g])
3 green onions, trimmed and chopped
(approximately ¹⁄
³
-½ cup [75-125 ml])
1 teaspoon (5 ml) chopped fresh garlic
¼ teaspoon (1 ml) kosher salt
2 eggs, lightly beaten
1 cup (250 ml) panko breadcrumbs, plus extra for dredging
½ cup (125 ml) mayonnaise
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon style mustard
1½ teaspoons (7 ml) Old Bay
®
seasoning
hot sauce (optional)
Lookthroughcrabmeattomakesureithasnoshellsorcartilage
andreserveinrefrigerator.