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Recipe Detail Page
Watercress and Cucumber Salad with Almond-Crusted Shrimp
Spring 2008
A very proper dilled cucumber salad meets hot crispy Asian-style almond or coconut shrimp quite delightfully. Buy shrimp keeping in mind that the number―for instance large 21 to 25s or huge 6 to 8s―refers to the number of shrimp per pound. Use an instant-read thermometer to measure the temperature of oil when shallow frying.
Serves 4 to 6 as a main course
Salad
⅓ cup (75 mL) sour cream
⅓ cup (75 mL) mayonnaise
1½ tsp (7 mL) freshly squeezed lemon or lime juice
1 small garlic clove, minced
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) cayenne
2 tbsp (25 mL) finely chopped fresh dill
1 bunch watercress
4 to 6 leaves radicchio
1 to 2 large English cucumbers
Shrimp
1 lb (500 g) large tail-on raw shrimp, size 21 to 25
⅓ cup (75 mL) all-purpose flour
⅔ cup (150 mL) cornstarch, divided
¼ tsp (1 mL) salt
⅓ cup (75 mL) light unsweetened coconut milk (see Tip)
1¼ to 1½ cups (300 to 375 mL) sliced almonds or dried unsweetened shaved coconut
2 cups (500 mL) peanut oil
1. To make dressing, stir sour cream with mayonnaise, juice, garlic, salt and cayenne in a small mixing bowl. When combined, stir in dill. Remove thick stems from watercress; tear radicchio into small pieces and toss with watercress. Cover separately and chill until needed, up to half a day.
2. Remove ends from cucumber; discard. Cut cucumber in half lengthwise. Using a tablespoon, scoop out and discard seedy interior. Cut cucumber crosswise into ⅛-inch (3-mm) slices; there should be about 4 cups (1 L). Set aside. (If making ahead, refrigerate for up to half a day.)
3. Peel shrimp if needed, leaving tails attached. To make batter, stir flour with ⅓ cup (75 mL) cornstarch and salt. Stir in coconut milk until smooth, adding more if needed to have a thick-but-pourable batter.
4. When ready to serve, preheat oven to 175°F (80°C).
5. Place a baking sheet lined with several paper towels in preheated oven. Place remaining ⅓ cup (75 mL) cornstarch into a small bowl and almonds into another. Cover a different baking sheet with waxed paper. Holding shrimp tail (and leaving it uncoated), dip shrimp into cornstarch, tapping off any that does not adhere. Dip into batter to coat; then into sliced almonds, pressing lightly so nuts adhere. Place on waxed paper; coat all shrimp.
6. Heat a couple of inches (5-cm) of oil in a chicken fryer or other deep, heavy frying pan over medium-high heat until very hot, 350°F (180°C). Fry several at a time in hot oil for 3 to 4 minutes, turning often, or until golden and crispy. Keep warm in oven while frying more. (Shrimp can not be fried ahead without a huge loss of quality.)
7. Meanwhile, toss cucumbers in dressing and arrange on a bed of watercress mixture on cool serving plates. Top each with several hot shrimp and serve right away. Pass a basket of buttermilk biscuits.
Tip: Unsweetened coconut milk comes in varying thicknesses for different uses. Coconut milk may be labeled “light,” but not always. Just check the nutritional information for 50 to 60 g fat per half cup (125 mL)―which means it is a “light” coconut milk.
Serves 4 to 6 as a main course
