Caribbean Tempura
Embark on a tropical culinary journey with Caribbean Tempura, a vibrant twist on the classic Japanese technique. This exquisite dish pairs the crisp, golden crunch of tempura with the bold, fiery flavors of the Caribbean. Juicy jumbo shrimp, sweet slices of plantain, and colorful red bell peppers are delicately coated in a light, coconut milk-infused batter and fried to perfection. A spicy kick comes from Scotch bonnet or habanero peppers, adding depth to every bite. Served alongside a zesty dipping sauce made with lime, honey, and hot sauce, and garnished with fresh cilantro and lime wedges, this recipe offers an irresistible fusion of sweet, savory, and spicy. Perfect for dinner parties or a tropical-themed appetizer, this easy-to-make dish is as stunning as it is delicious.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp, peeled and deveined
- 1 large Green plantain, sliced into thin rounds
- 1 medium Red bell pepper, julienned
- 1 Scotch bonnet or habanero pepper, finely chopped
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 cup Ice-cold sparkling water
- 0.25 cup Coconut milk
- 0.5 teaspoon Salt
- 4 cups Vegetable oil, for frying
- 1 Lime, quartered (for garnish)
- 2 tablespoons Cilantro, chopped (for garnish)
- 0.25 cup Mayonnaise
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Hot sauce
Instructions
Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, lime juice, honey, and hot sauce. Cover and refrigerate until ready to serve.
In a medium bowl, combine the all-purpose flour, cornstarch, and salt.
In a separate bowl, whisk together the ice-cold sparkling water and coconut milk. Gradually add the liquid mixture to the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
Pat the shrimp and plantain slices dry with paper towels. Also prepare the julienned red bell peppers.
Dip the shrimp, plantains, red bell peppers, and small pieces of scotch bonnet or habanero into the batter, ensuring each piece is fully coated.
Carefully drop the coated items into the hot oil, a few pieces at a time, to avoid overcrowding. Fry until golden brown and crispy, about 2 to 3 minutes per batch.
Use a slotted spoon or spider strainer to remove the tempura from the oil. Drain on a plate lined with paper towels.
Repeat until all the shrimp and vegetables are cooked.
Transfer the Caribbean tempura to a serving platter. Garnish with lime wedges and freshly chopped cilantro.
Serve immediately with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
