Coconut Shrimp Tempura With Tropical Fruit Guacamole and Chili Oil
For the Beer Batter
7oz All purpose flour
7oz cornstarch
2 whole eggs
1 bottle of Pale Ale beer
Salt and pepper to taste
Mix first the dry ingredients then add the eggs and whisk to blend, add the beer and mix until no lump. Keep refrigerated until ready to use
For the Shrimp
12 large deveined, peeled shrimp
Clean the shrimp, make sure it is deveined and make small incisions on the shrimp crosswise, not cutting all the way thru but half way, every other ¼ inch. This is a Japanese technique that helps the shrimp to tenderize as well as to let the butter get trapped in the incisions for crunchiness.
To Tempura the Shrimp
Heat blended oil in a a pan until about 375 degrees. Dip the shrimp into the beer batter and very carefully drop the shrimp into the oil… cook until golden brown.
For the Guacamole:
1 cup diced ripe Mango
4 Ripe Avocados
½ tbsp ground cumin
1 cup diced strawberries
1 cup diced ripe green apples
1 cup diced ripe pineapple
1 cup diced Serrano chilies
1 cup diced green onions
Salt and pepper to taste
To prevent avocado from oxidizing cut the avocados in half and with a soup spoon take the pit off and scoop out all the meat from the fruit. Mash, leaving chunks ofthe avocado and then add all the ingredients, cumin, salt and pepper. Keep mashing but make sure that there are still chunks of fruit and avocado.
Chili Oil
Place in a pot 3 red hot chili peppers, add blended oil and keep warm for about 2 hours. Blend into the blender and keep it cold.
To Assemble…
Using a 3 inch ring mold, mold the guacamole on the plate, arrange the shrimp on top of the guacamole, 3 per portion, drizzle chili oil on top. Garnish with cilantro
