Curried Tempura

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Don’t let yourself get too curried away with Julie’s curried tempura and spicy coconut dipping sauce. If you’re going to do deep fried, do it right, ya know?

 

INGREDIENTS

1 ½ cups all purpose flour
1 tbsp garam masala (or curry powder)
1 bottle of Pilsner
Pinch of salt
Vegetable oil for frying
Sweet potato thinly sliced
Broccoli flourets
Zuchini thinly sliced
Fresh raw jumbo shrimp

For the sauce:

1 clove of peeled garlic
1 small chopped chili
Salt
Olive oil
1 green onion chopped
Small bunch of fresh cilantro chopped
5.5 oz can Coconut milk
Juice of 1 Lime

RECIPE

Prep the shrimp by running a skewer straight up the spine of the shrimp in order to keep it straight while it’s frying. Set aside.

In a large bowl, mix together flour, garam masala, salt and beer. The batter should be thin and lumpy. Set aside for 15 minutes.

Heat oil on a medium temperature. You’ll know the oil is up to temp when you stick the end of a wooden spoon in the pot and it begins to bubble around it. Just in case, I always try one small piece of what I’m frying before I ruin the entire bunch. Prep a plate with paper towel on it to catch the grease after the tempura is fried.

Batter a couple pieces of veg or shrimp at a time and individually place in the pot. Be careful not to over crowd the pot. Let cook for a minute or so until the batter starts to become golden. Pull out with tongs and place on your paper towel. Continue with the rest of the vegetables. Be sure to pull the skewers out of the shrimp once cooked.

To prepare the dipping sauce: grate the garlic into a bowl and stir in the rest of the ingredients. Let sit for 15-20 before serving to let the flavors mingle.