CARIBBEAN TEMPURA
I was inspired to create a flavor fusion of Japanese tempura with delectable Caribbean ingredients. My picky nine-year-old ate onions and red peppers without even knowing it and loved this!
Provided by Cookworm
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel sweet potato and cut into round slices. Cut red pepper into strips. Cut red onion into wide rings.
- Prepare batter by whisking cold water into egg yolks. Add 1 1/2 cups of flour and coconut in all at once and stir just to mix.
- Prepare dipping sauce by combining rum, beef stock, ginger, salt, brown sugar and minced garlic clove. Bring to a low boil. Add 2 tablespoons of flour and whisk until thickened to desired consistency. Turn heat down to lowest setting to keep warm.
- Dip vegetables into batter and fry in hot oil either in a fry pan on the stove or in deep fryer till outside is crispy. Note: the sweet potatoes take a little longer to fry through so that they are soft. Test with a fork to determine if they are done.
- Serve with sauce and enjoy.
Nutrition Facts : Calories 536.7, Fat 13.1, SaturatedFat 10, Cholesterol 94.4, Sodium 527.4, Carbohydrate 81.3, Fiber 6, Sugar 31.6, Protein 9.4
HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY
Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.
Provided by Rie McClenny
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the tempura batter: Sift the flour into a large bowl. Set aside.
- In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
- Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
- Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
- Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
- Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
- Fry the eggplant: Increase the oil temperature to 340°F (170°C).
- Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
- Fry the shrimp: Increase the oil temperature to 350°F (180°C).
- Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
- Serve the tempura immediately with dipping sauce or seasoned salt alongside.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 52 grams, Fat 9 grams, Fiber 8 grams, Protein 10 grams, Sugar 9 grams
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