Hawaiian* Recipe
8pc (fc sp) / Shrimp Tempura / Jalapeño / Tempura Pineapple / Topped with Shrimp / Mango Habañero Glaze / Shredded Coconut
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Ingredients
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Ingredients for Hawaiian Shrimp Tempura
Method
Preparation Directions
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice water. Mix until just combined; do not overmix to keep the batter light and airy.
- 2
Heat the Oil
In a deep pot or fryer, heat oil to 350°F (175°C). Ensure the oil is hot enough for frying to achieve crispy tempura.
- 3
Prepare the Tempura Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding.
- 4
Fry the Shrimp
Fry the shrimp for about 2-3 minutes or until golden and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- 5
Prepare the Tempura Pineapple
In the same batter, dip the diced pineapple and fry until golden, approximately 1-2 minutes. Drain on paper towels.
- 6
Assemble the Dish
On a serving plate, place the fried shrimp and tempura pineapple. Top with the cooked shrimp, drizzle with mango habañero glaze, and sprinkle with toasted shredded coconut.
- 7
Serve
Serve immediately while hot, garnished with sliced jalapeño for additional spice.
