Preparation:
PRAWN TEMPURA Peel and devein shrimp, leaving tail segment on. Dry and keep cold. Sift dry ingredients together. Heat 2 quart of vegetable oil to 375 F in a large, heavy gauge pot. Just before serving, place shrimp in bowl with dry ingredients. Add ice cold Virgil's quickly in small amounts. Mix well until an even coating consistency is achieved. Drop into hot oil by tail segment. Fry until puffy and golden. Remove from oil and drain on paper towel. Reserve in warm oven until needed in recipe.
SPICY CHINESE CABBAGE In a wok or medium skillet, heat peanut oil until smoking. Add chili, ginger and garlic. Fry until aroma develops. Add cabbage and toss. Cook until tender, but still firm. Add lime juice, sesame oil, soy sauce and cilantro. Season with sugar and salt.
MANDARIN DIPPING SAUCE Peel the zest from Mandarins, julienne and blanch in boiling water for 10 seconds. Simmer root beer, blanched zest and juice of two oranges until reduced by half. Add 1 Tbsp. sesame seeds. Sauce should have a light syrupy consistency. Segment and reserve remaining two mandarins, and sesame seeds. Assemble dish by mounding cabbage in center of warm plate. Spoon sauce around cabbage. Place three shrimp with tails up on bed of cabbage. Garnish with mandarins and sprinkle with toasted sesame seed |
