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.

Makes 6 servings.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 413
Sodium: 472mg
Fat: 17g
Carbohydrates: 49g
Cholesterol: 146mg
Fiber: 4g
Protein: 16g

Red Curry Shrimp and Plantain Tempura

Ingredients


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 Plantain Tempura:
 Vegetable or peanut oil, for frying
1 cup masa harina (instant corn masa flour)
3 tablespoons McCormick® Gourmet Collection Curry Powder, Red
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon baking powder
1 2/3 cups ice cold water
1 egg yolk
1 pound large shrimp (21 to 25 count), peeled and deveined
2 very ripe plantains or ripe bananas, peeled and cut into 1/2-inch thick slices

Directions

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.

Tips

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.

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