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1
Arrange the shrimp on a large platter.
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2
Sprinkle with the minced jalapeno and the chopped cilantro.
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3
Pour the lime juice over and let marinate for at least 30 minutes, refrigerated.
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4
When ready to cook, season lightly with salt.
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5
In a small bowl, sift together the flour and baking powder.
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6
Whisk in the water until the batter is smooth, and then add the remaining ingredients, seasoning with cayenne and salt to taste.
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7
If made earlier in the day, set the bowl into an ice bath.
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8
At serving time, in a heavy saucepan, wok, or deep-fryer, heat 3 inches of oil to 350 degrees F. Dip each shrimp into the batter and coat well.
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9
Carefully place 1 or 2 in the hot oil and cook until golden brown, about 2 minutes.
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10
Remove with a slotted spoon or a flat strainer and drain on paper or clean toweling.
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11
Keep warm while preparing the remaining shrimp and the spinach.
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12
Arrange a few fried spinach leaves on half of each of 4 plates.
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13
Place 4 shrimps on the other half and serve immediately.
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14
In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees F. Clean the spinach leaves well, trim and dry thoroughly.
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15
Fry until crisp and translucent, about 2 minutes.
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16
Remove with a slotted spoon and drain on clean toweling.
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17
Season with salt to taste and serve immediately,
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18
Note: As a single leaf garnish, you can substitute the Japanese oba leaf, which you can purchase in Japanese markets.
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19
The procedure is the same for small or large quantities of spinach.
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20
However, if cooking a large amount of spinach, fry in batches and keep warm in a low oven.
