Shrimp pakora with squash polenta

We're making Shrimp Pakora with Squash Polenta and Apple, Cranberry and Spinach Salad with Chef Sai Viswanath of DeWolf Tavern.

Yield: 4 servings

Pakora Batter Ingredients:
1 c Rice Flour
1 c Besan Flour
1/2 c Cornstarch
1 tbsp Onion seed
Water as needed
20 Jumbo Shrimp
Oil for frying
Salt TT

Polenta Ingredients:
Apple Cider 4 c
1 c Medium –grain yellow polenta
Salt TT
1/2 a butternut squash peeled, seeded and diced medium
1/4 c olive oil
2 tbsp butter

Salad Ingredients:
Radicchio 1
1 apple, peeled and sliced julienne
1 c dried cranberries
2 c fresh spinach
Dressing

Steps:
1. Cook squash with olive oil on a sheet pan at 350 degrees until fork tender.
2. Heat oil in a large saucepan to 350 degrees
3. Heat apple cider in another sauce pan to boil
4. Mix the fours and cornstarch in a large mixing bowl with water until it reaches a thick pancake batter-like consistency. Add onion seed.
5. When the cider is heated, pour in polenta while whisking. Turn burner to a low simmer and add salt , cooked squash and butter.
6. When oil is hot; add shrimp a few at a time to the batter and then the hot oil. Only add four at a time so they fry evenly and don’t lower the temperature of the oil.
7. When shrimp are finished, move them to a paper towel lined bowl and toss with salt. Keep warm
8. For salad; chop radicchio and remove the core add to a large bowl with spinach leaves. Add cranberries, apples and toasted pine nuts. Add your favorite dressing and toss!
9. To plate put polenta in the middle of a large plate, place salad on one side and top with fri