Caribbean Tempura Recipe #161377
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!
by Cookworm
55 min | 10 min prep
SERVES 4 -6
- 1 sweet red pepper
- 1 red onion
- 1 sweet potato
- 2 egg yolks
- 1 1/2 ice water
- 1 1/2 cups flour
- 3/4 cup coconut (small cut)
- cooking oil (for frying)
- 1/2 cup dark rum
- 1 cup beef stock
- 1 teaspoon ginger (fresh grated)
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1 minced garlic clove
- 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.
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5 stars