Recipes
Photo by Emily Sterne
Tempura Garlic Chive Shrimp with Yogurt-Couscous Parfait
Episode 805: Chinese Garlic Chives & Greek Yogurt
Serves 4
Ingredients
4 martini glasses
8 large shrimp, butterflied
1 bunch garlic chives
2 cups of rice flour
1 tablespoon of chili powder
1/2 quart of soda water
1 shallot, minced
1 teaspoon madras curry powder
1 teaspoon ginger, minced
2 cups Greek yogurt, non-fat
2 cups cooked couscous
zest and juice of 1 large lime
extra virgin olive oil to cook and for drizzle
Kosher salt and freshly ground black pepper to taste
Directions
Fill a stockpot with 3 inches of oil and preheat to 375 degrees. Quickly soften the ends of the garlic chives by holding the ends and running them through boiling water. Lay the soften garlic chives on a board, cutting off the stems, keeping just the soft leafy top. Place a shrimp on a few of the garlic chives, season with salt and pepper and wrap around the shrimp. Continue to wrap all of the shrimp. Make the tempura batter by adding chili powder to rice flour. Whisk in club soda until you have a pancake batter consistency. Once batter is ready, dip shrimp and place directly into the hot oil. Cook for about 6 minutes. Once shrimp is cooked remove from the oil and place on a paper towel lined plate, season with Kosher salt while hot. Meanwhile, mix the shallots, curry, ginger and yogurt and season. Check for flavor. Mix the couscous with the lime zest and juice, drizzle with oil and season. Make parfaits in martini glasses by adding yogurt first then a layer of cous cous, top with another layer of yogurt. Place 2 shrimps on top. Enjoy
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