25m
PREP TIME
20m
COOK TIME
413
CALORIES
14
INGREDIENTS
25m
PREP TIME
20m
COOK TIME
413
CALORIES
14
INGREDIENTS
Ingredients 6 Servings
- Sweet & Sour Dipping Sauce
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped seeded cucumber
- 1 tablespoon finely chopped fresh cilantro
- 1/2 teaspoon Sriracha Hot Chili Sauce
- Red Curry Shrimp and Platain Tempura
-
Vegetable oil, for frying
![substitution]( "substitution")
Substitutions available
- peanut oil, for frying
- 1 cup masa harina, (instant corn masa flour)
- 3 tablespoons McCormick Gourmet™ Organic Red Curry Powder
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon baking powder
- 1 2/3 cups ice cold water
- 1 egg yolk
- 1 pound (21 to 25 count) large shrimp, peeled and deveined
-
2
very ripe
plantains, peeled and cut into 1/2-inch thick slices
![substitution]( "substitution")
Substitutions available
- ripe bananas, peeled and cut into 1/2-inch thick slices
INSTRUCTIONS
- 1 For the Sweet & Sour Dipping Sauce, mix all ingredients in small bowl. Set aside
- 2 Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F
- 3 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
- 4 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
NUTRITION INFORMATION
(per Serving)
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