Coconut Rice with Fried Shrimp Tempura Recipe

Rinse the Rice

In a fine mesh strainer, rinse the jasmine rice under cold running water until the water runs clear. This helps to remove excess starch.

Cook the Coconut Rice

In a medium pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir well to combine. Bring the mixture to a boil over medium heat.

Simmer

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Fluff and Rest

Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

Prepare Shrimp

Pat the peeled and deveined shrimp dry with paper towels to remove excess moisture. This will help the batter stick better.

Make the Tempura Batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water while mixing until you achieve a smooth batter with a slightly thick consistency.

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it's ready.

Fry the Shrimp

Dip each shrimp into the tempura batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.

Drain and Serve

Using a slotted spoon, remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with the coconut rice.