Chef Kent Rathbun, Abacus, Dallas, Texas
3 green mangos, peeled and thinly sliced
3 cups snow peas, thinly sliced
1 red onion, thinly sliced
2 jalapeno peppers, chopped
2 red bell peppers, thinly sliced
2 carrots, thinly sliced
1/2 cup rice vinegar
1 cup cilantro leaves
1 Tbls sambal*
1 Tbls sesame oil
2 cloves garlic, peeled and chopped
2 shallots, peeled and chopped
2 tsps ginger, peeled and chopped
3 mangos, peeled and chopped
3 Tbls rice wine vinegar
2 Tbls mirin*
1 cup coconut milk
1 Tbls chopped cilantro
1 Tbls chopped mint
1 1/2 cups vegetable oil
24 jumbo shrimp, peeled and de-veined
1/2 cup flour
1 Tbls sambal*
1 Tbls soy sauce
1/4 cup very cold water
1/2 cup Japanese beer
1 cup cornstarch
1/2 Tbls fish sauce
1 tsp sal
Make salad by combing mango slices, snow peas, onion, jalapeno peppers, red bell peppers and carrots in large serving bowl. Cover and refrigerate until needed. In small bowl, combine rice vinegar, cilantro leaves and sambal. Set aside.
Make sauce by warming sesame oil in a small sauce pan over medium heat. Add garlic, shallots, ginger, mango pieces, rice wine vinegar and mirin. Cover pot; reduce heat to low and simmer 5 minutes, or until mango is softened. Add coconut milk to pot; return to boil. In blender, pureé sauce mixture until smooth. Add cilantro and mint. Set sauce aside.
In deep frying pan, preheat vegetable oil to 350° F. To prepare shrimp, combine flour, sambal, soy sauce, water, beer, cornstarch, fish sauce and salt in large bowl. Whisk until smooth. Dip each piece of shrimp into batter; drain excess. Add shrimp to hot oil in pan; fry, turning, about 4 minutes until crisp and golden. Drain shrimp on paper towels.
To assemble dish, place salad on serving platter. Top with reserved dressing mixture. Place shrimp tempura on salad. Pass sauce separately to use as dressing.
*Available in Asian section of most supermarkets.
*This information provided by National Beer Wholesalers Association, www.nbwa.org.