Photo: Tempura Avocado with Shrimp Recipe
Ingredients
- 4 cups rice bran oil, or canola oil
- 1/2 red onion, diced
- 3 tablespoons minced ginger
- 1 tablespoon minced garlic
- 3/4 pound shrimp, shelled, deveined, cut 1/2-inch pieces
- 3/4 cup thinly sliced bok choy
- 1 cup thinly sliced napa cabbage
- 1/2 red bell pepper, thinly sliced
- 4 tablespoons mirin, or white wine
- 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup diced green onions
- 2 cups tempura batter
- 4 avocados, large, seeded, skinned
- 1/2 cup sweet chili sauce (mai ploy)
- 2 tablespoons black sesame seeds
Directions
In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the shrimp, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions. Let mixture cool in a bowl.
Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water. (pancake batter consistency)
Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with shrimp mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot.
Drizzle with sweet chili sauce, and sprinkle with black sesame seeds.
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By ki6ajj_9110075
Ben Lomond, CA
on November 15, 2011
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Wow! This one is tasty! I love it. I made some changes though. First, for a couple of reasons I fried the avocados in the shell. My avocados were a little bit on the ripe side and there is always presentation. It worked out. Second I did not have all the ingredients but I did the best I could and it was tasty! I think the next time I make this (and there will definitely be a next time I will make some more changes possibly in ingredients but I thing it needs a little bit of a binder to help keep it all together during the frying process. I made more of a beer batter rather than a tempura batter but they are similar due to the bubbles in the beer. Good job Guy!
By jaadaaxaadaas_1...
Prince of Wales...
on September 01, 2011
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sounds kinda messy alright...but tasty.
By sthibodaux316_1...
Thibodaux, 57
on June 16, 2010
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Really loved the shrimp mixture but when you put it in the avacado and fry it, you kinda lose the the taste in all that avacado. And I love avacadoes!! I will definately do the mixture again but I'll probably put it in a won ton wrapper with a diced avacado. Oh by the way my husband and I just love watching you!
Read all 16 reviews