Fried Shrimp in Tempura Batter with Colorful Salad

Ingredients

• 8 shrimp
• 120 g rice flour
• 180 ml cold water
• 1 egg yolk
• 1 tsp cumin
• 1 tsp turmeric
• Sea salt
• pepper (ground)
• 0.5 head lettuce
• 50 g radishes
• 2 tbsp pine nuts
• 4 thyme sprigs
• 1 tsp Honey
• 3 tbsp Rice vinegar
• 3 tbsp germinated oil
• oil for frying

Instructions

1. 1.

   Whisk flour with cold water, cumin, turmeric and egg yolk into a smooth batter. Cover and chill for about 30 minutes.

2. 2.

   Wash, trim and cut lettuce into bite‑sized pieces.

3. 3.

   Wash radishes and slice thinly.

4. 4.

   Toast pine nuts in an unlined pan until golden brown.

5. 5.

   Mix honey, rice vinegar and germinated oil to make a dressing. Season with salt and pepper.

6. 6.

   Peel shrimp except the tail segment, devein and rinse. Pat dry and coat each shrimp in batter. Fry in hot oil for about 2 minutes until golden brown. Drain on paper towels.

7. 7.

   Combine lettuce, radishes and pine nuts with the dressing and spread in a bowl. Top with fried shrimp, sprinkle sea salt and pepper, garnish with thyme sprigs, and serve.