Recipe: iSi Tempura
Prep Time:
1 hour, 20 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 to 8 servings
Ingredients
  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon finely grated ginger
  • 2 teaspoons miso
  • 3 scallions, thinly sliced
  • ¾ cup mayonnaise
  • 3 tablespoons coarsely chopped cornichons
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons minced chives
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon cayenne
  • ¼ teaspoon paprika
  • 3 dashes Tabasco
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1¼ teaspoons baking powder
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon cayenne pepper
  • 1½ cups club soda, chilled
  • 3 cups (6 ounces) Kalettes or roughly torn red kale leaves
  • 2 cups (6 ounces) broccoli, cut into small florets
  • 2 cups (6 ounces) cauliflower (preferably a mix of white and purple), cut into small florets
  • 1 pound medium shrimp, peeled and deveined
Directions
  1. Make the scallion-miso sauce: In a small bowl, whisk together the ingredients until smooth. Set aside. Can be made up to 1 day ahead.
  2. Make the spicy rémoulade: In a small bowl, whisk together the mayonnaise, cornichons, whole-grain Dijon mustard, chives, lemon juice, cayenne, paprika and Tabasco. Season with salt and pepper, then set aside. Can be made up to 3 days ahead and chilled until ready to use.
  3. Make the tempura: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 375°. Meanwhile, in a medium bowl, whisk together the flour, cornstarch, baking powder, salt and cayenne pepper. Slowing add the club soda, whisking constantly, until a smooth batter forms.
  4. Pass the batter through the iSi funnel into the iSi Whip. Screw on 1 iSi N2O cream charger and shake vigorously, 20 seconds. If using a 1-liter iSi Whip, add another charger.
  5. Working in batches, place the vegetables and shrimp into a medium bowl. Expel the batter from the iSi Whip on top and stir to coat. Fry, turning occasionally, until the vegetables and shrimp are light golden brown, 4 minutes for the vegetables and 2 to 3 minutes for the shrimp. Using a slotted spoon, transfer the tempura to a paper-towel lined plate and season immediately with salt. Serve with the scallion-miso sauce and the spicy rémoulade.