Spicy Shrimp Tempura Recipe

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Spicy Shrimp Tempura
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Ingredients
23
Count
Nutrition
881
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
  2. Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
  3. For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
  4. For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
  5. For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water.
  6. Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it.
  7. Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go!
  8. Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time.
  9. When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
  10. Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 881.01 Kcal (3689 kJ)
Calories from fat 343.06 Kcal
% Daily Value*
Total Fat 38.12g 59%
Cholesterol 19.72mg 7%
Sodium 416.69mg 17%
Potassium 916.92mg 20%
Total Carbs 126.26g 42%
Sugars 47.65g 191%
Dietary Fiber 8.88g 36%
Protein 12.23g 24%
Vitamin C 127.7mg 213%
Vitamin A 1.1mg 37%
Iron 23.1mg 129%
Calcium 77.4mg 8%
Amount Per 100 g
Calories 127.27 Kcal (533 kJ)
Calories from fat 49.56 Kcal
% Daily Value*
Total Fat 5.51g 59%
Cholesterol 2.85mg 7%
Sodium 60.2mg 17%
Potassium 132.46mg 20%
Total Carbs 18.24g 42%
Sugars 6.88g 191%
Dietary Fiber 1.28g 36%
Protein 1.77g 24%
Vitamin C 18.5mg 213%
Vitamin A 0.2mg 37%
Iron 3.3mg 129%
Calcium 11.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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