Fusing the Cuisines of Japan and Malaysia for Coconut Tempura Shrimp

It doesn't matter whether it is being served as an appetizer or an entree, shrimp has no better friend than a good tempura batter. Tempura Shrimp is a staple of Japanese cuisine and when Chef Larry Edwards fuses this Japanese classic with a touch of Malaysia, it becomes downright addictive!

The secret to perfect tempura is actually quite simple. It is the heat of the oil. Once the tempura hits the oil, you want the oil to be hot enough to immediately crust the batter. By doing this, the oil does not saturate the batter and whatever is being coated in the tempura batter (in the case the shrimp), is actually being steamed by the heat of the oil and not the oil itself!

When making tempura shrimp, you want to keep the tail-end of the shrimp in place. You hold the tail when coating the shrimp in the tempura batter and when you carefully place it into the oil.

The tempura batter we're using for Coconut Tempura Shrimp is very basic as we don't want the tempura to take away from the taste and texture of the coconut.

For best results in making tempura, use a good quality peanut oil and bring it to 350 degrees on a deep-fry thermometer. 

To get the FREE recipe for Coconut Tempura Shrimp go to Fusion Asiana @ http://on.fb.me/1J8dKvB