Deep-Fried Basil Salad

Salad ingredients

• 2 cups basil leaves (trimmed, but whole)
• 2/3 cups tempura flour
• 1/2 cup ice cold water
• 2-3 cups vegetable oil
• 1/2 pound shrimp (cleaned and split in half)
• 1 Granny Smith apple, shredded
• 1/2 cup roasted cashews

Dressing ingredients

• 2 tablespoons tamarind juice
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 3-5 Thai hot chilies, sliced thin

1. Wash and dry the basil leaves. Set aside.
2. In a medium-sized bowl, slowly add the water to the tempura flour, whisking to combine well.
3. In a large skillet, heat the oil to 350 degrees. Working quickly, dip each basil leaf into the tempura batter then drop in the oil. Do about 10 leaves at a time. Pull out the leaves when they are crisp and slightly brown, about 1 minute. Drain on paper towels and repeat with the remaining leaves.
4. Drain off the oil in the skillet and wipe it out. Heat the skillet to medium high and toss the shrimp in the pan, sautéing for about 5 minutes or until pink. Remove shrimp from pan and set aside.
5. Toss together the shrimp, apple and cashews and place on serving platter.
6. Combine all ingredients for the dressing, making sure the sugar completely dissolves. Pour over the shrimp mixture and toss to combine.
7. Top with fried basil leaves and serve.