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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I was inspired to create a flavor fusion of Japanese tempura with delectable Caribbean ingredients. My picky nine-year-old ate onions and red peppers without even knowing it and loved this! Ingredients:
1 sweet red pepper |
1 red onion |
1 sweet potato |
2 egg yolks |
1 1/2 ice water |
1 1/2 cups flour |
3/4 cup coconut (small cut) |
cooking oil (for frying) |
1/2 cup dark rum |
1 cup beef stock |
1 teaspoon ginger (fresh grated) |
1/2 teaspoon salt |
1/2 cup brown sugar |
2 tablespoons flour |
1 minced garlic clove |
Directions:
1. Peel sweet potato and cut into round slices. Cut red pepper into strips. Cut red onion into wide rings.
2. Prepare batter by whisking cold water into egg yolks. Add 1 1/2 cups of flour and coconut in all at once and stir just to mix.
3. Prepare dipping sauce by combining rum, beef stock, ginger, salt, brown sugar and minced garlic clove. Bring to a low boil. Add 2 tablespoons of flour and whisk until thickened to desired consistency. Turn heat down to lowest setting to keep warm.
4. Dip vegetables into batter and fry in hot oil either in a fry pan on the stove or in deep fryer till outside is crispy. Note: the sweet potatoes take a little longer to fry through so that they are soft. Test with a fork to determine if they are done.
5. Serve with sauce and enjoy.
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