June 23, 2017

Summer Shrimp, Jicama & Fennel Salad

by Marjan
Today Anja sent me a very sweet video of my little goddaughter floating down the Aare River in Bern. They are having great fun enjoying really hot weather in Switzerland. I often forget how privileged we are in southern California to enjoy hot sunny weather most days of the year. So I decided to jump in the water and take advantage of our pool, sun and enjoyable climate.
Tasty & Refreshing; but there is room for improvement!
Swimming always makes me hungry! I would like to say after my long swim, I enjoyed my jicama and fennel salad! But I didn't, let me explain: squeezing into my bathing suit, I decided to swim everyday and eat salad for lunch daily to get into tip-top shape. Nope! It didn't happen. After I made my delicious salad, I craved protein on my plate. Therefore, an hour later, I created a satisfying, succulent fried shrimp to be enjoyed with my salad. And yes; I really did enjoy my shrimp and salad.
Now! Isn't that better?
Crispy crunchy jicama and fennel dressed in orange slices and juice accented with chili powder was an easy salad to prepare. Preparing the shrimp took a little longer; but equally succulent, crunchy, sweet and sour, mouth watering delicious in a sauce of reduced orange juice, soy sauce, garlic, lime zest, jalapeños, and ginger. Now that is a mouth full! Serve along noodles or salad, this recipe is designed to please! Hungry yet?

Serves 4-6
Ingredients

Salad:
1 cup peeled and julienned jicama
1 cup diced fennel fronds and bulb
1 orange peeled and cubed
1 orange; juiced fresh
2 tablespoons rice vinegar
1/2 teaspoon sea salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
1/4 teaspoon chili


Shrimp:
8-10 jumbo shrimp peeled with tail intact
1 large egg; lightly beaten
3 tablespoons corn starch
1 cup freshly squeezed orange juice
1/4 cup soy sauce
3 tablespoons honey
1 large onion sliced
1/2 cup diced ginger
4 garlic cloves minced
2 jalapeños seeded and chopped
1/2 cup chopped scallions
1 fresh lime zest and juice
2 cups peanut oil
4 tablespoons vegetable oil
wok; if available
*Ramen noodles (optional)

Commence by preparing salad first. In a large bowl, toss all the ingredients with the exception of chili. Prior to serving, sprinkle chili on top and serve.

In a small size sauce pan over medium low heat, reduce orange juice to 1/2 cup. Add soy sauce and honey; bring temperature down to low and simmer for 15 minutes. Turn heat off; add lime juice and zest.

In a deep frying pan, heat peanut oil over medium low. In a glass or metal bowl, season shrimp with 1/2 teaspoon sea salt and freshly ground pepper. Add egg and cornstarch; with hands, mix all the ingredients until cornstarch is no longer dry and well absorbed with egg and shrimp.
Once oil is hot (test by dropping cornstarch with egg batter into pan; it should immediately begin to boil and float to the top), fry shrimp 4 at a time until golden (two minutes each side). Remove shrimp and place on a plate lined with paper towels to absorb excess oil. Repeat with remaining shrimp.

Prepare ramen noodles following package directions (optional). Strain water and keep noodles warm.

In a wok or non-stick frying pan, add 4 tablespoons of vegetable oil and heat over medium. Toss in onions and ginger. Sauté for 5-7 minutes. Add garlic and jalapeños; sauté for additional 2-3 minutes, turn heat to medium high, add orange/soy sauce. Stir to mix all ingredients together. Once juice begins to boil rapidly and becomes thick (1-2 minutes), add shrimp and noodles (if using). Give it a quick stir and serve with scallions tossed on top. Enjoy with salad!.






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