Red Curry Shrimp and Plantain Tempura

Culinary "mix-mashing" is the mixing of ingredients and cooking methods from diverse cuisines. It is evident here with the pairing of Asian red curry seasoning and tempura cooking technique with the Latin American ingredients, masa and plantain. Photo credit: Adrianna Adarme from A Cozy Kitchen.

Serves: 6
  • Sweet & Sour Dipping Sauce
  • Red Curry Shrimp and Platain Tempura
25 mins Prep time 20 mins Cook time
25 mins Prep time
20 mins Cook time
  • For the Sweet & Sour Dipping Sauce, mix all ingredients in small bowl. Set aside

  • Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F

  • Mix masa harina, red curry powder, sea salt and baking powder in large bowl. Add water and egg yolk; stir until just moistened. Let batter stand 3 minutes to thicken slightly

  • Dip shrimp and plantains into batter, a few pieces at a time; shake off excess. Carefully add to hot oil. Fry shrimp 2 minutes or until golden brown, turning once. Fry plantains 1 minute. Remove and drain on paper towels. Sprinkle fried shrimp and plantains with additional red curry powder, if desired. Serve with Sweet & Sour Dipping Sauce

Cooking tip

Test Kitchen Tips:
•Sriracha is a Thai-style hot chili sauce. It is made from sun-ripened chile peppers, vinegar, garlic, sugar and salt. It can be found in the Asian aisle of some supermarkets and in Asian groceries.
•Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latin, Mexican or baking aisle of supermarkets.

Nutrition information

(Amount per serving)

  • Calories: 413Cholesterol: 146mg
  • Sodium: 472mgProtein: 16g
  • Total Fat: 17gFiber: 4g
  • Carbohydrate: 49g

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