Crispy Shrimp With Rhubarb Vinaigrette Recipe

Name: Crispy Shrimp With Rhubarb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp vegetable oil, plus additional, to deep-fry; 1 None onion, finely chopped; 1 lb rhubarb, trimmed and coarsely chopped; 3 None green cardamom pods, bruised; 1/4 cup firmly packed brown sugar; 2/3 cup red wine vinegar; 1/2 cup cornstarch; 1/2 cup rice flour; 1 None egg, lightly beaten; 1/2 cup club soda; 24 None large shrimp, peeled and deveined, leaving tail intact; None None Dill sprigs and mint leaves, to garnish; None None Lime wedges, to serve

Servings: persons

1 tsp vegetable oil, plus additional, to deep-fry
1 None onion, finely chopped
1 lb rhubarb, trimmed and coarsely chopped
3 None green cardamom pods, bruised
1/4 cup firmly packed brown sugar
2/3 cup red wine vinegar
1/2 cup cornstarch
1/2 cup rice flour
1 None egg, lightly beaten
1/2 cup club soda
24 None large shrimp, peeled and deveined, leaving tail intact
None None Dill sprigs and mint leaves, to garnish
None None Lime wedges, to serve

1
For the rhubarb vinaigrette, heat the oil in a large skillet on medium heat. Cook and stir the onion, rhubarb and cardamom for 5 mins or until the rhubarb softens. Add the sugar and vinegar and bring to a simmer. Cook and stir for 5 mins or until the mixture thickens. Strain through a fine sieve into a bowl, pressing with the back of a spoon. Discard solids.
2
For the batter, combine the flours in a large bowl. Make a well in the center. Add the egg and club soda and whisk until a smooth batter forms.
3
Heat the additional oil in a large heavy-bottomed saucepan on medium heat (the oil is ready when a cube of bread crisps quickly without absorbing oil).
4
Dip the shrimp in batter and deep-fry, in batches, for 2 mins or until golden and cooked. Using a slotted spoon, transfer to paper towels.
5
Place the shrimp on serving plates. Garnish with dill and mint. Serve with lime wedges and vinaigrette.

826

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tsp vegetable oil, plus additional, to deep-fry, 1 None onion, finely chopped, 1 lb rhubarb, trimmed and coarsely chopped, 3 None green cardamom pods, bruised, and more.

Yes, Crispy Shrimp With Rhubarb Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Shrimp With Rhubarb Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions