Crispy Shrimp With Rhubarb Vinaigrette - cooking recipe

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

Preparation

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.
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.
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).
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.
Place the shrimp on serving plates. Garnish with dill and mint. Serve with lime wedges and vinaigrette.