Caribbean Tempura

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.