Avocado Tempura on a Puddle of Chili Tomato Sauce

By • July 10, 2014 1 Comments

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Author Notes: I first made this to accompany shrimp tempura and liked it so much that I often make it as a vegetarian starter for dinner parties. Guests are usually surprised when they taste the first bite of the creamy salty fruit.dymnyno


Serves 8 but can be doubled, tripled...

  • 2 firm, ripe Hass avocados
  • 1 cup thinly sliced scallions
  • 2 cups tomato sauce
  • Sriracha or other hot chili sauce to taste
  • Canola oil (enough to measure about 1 1/2 to 2 inches deep
  • 2 cups tempura mix
  • 1 1/2 cups ice water
  • limes, cut into thin wedges
  • salt
  1. Peel and slice the avocados into even pieces. Salt on both sides
  2. Spice up your own homemade or canned tomato sauce with a few drops of Sriracha chili sauce or your favorite to taste. Don't make it too spicy or it will overwhelm the delicate flavor of the avocado.
  3. Slice the scallions very thinly crosswise.
  4. Start heating the oil to a temperature of 350 degrees.
  5. Mix the tempura batter. I put 1 1/2 cups of ice water in a metal bowl and add the tempura flour and mix. (don't over mix, don't worry about lumps)
  6. Dip the avocado slices into the batter and then slip into the hot oil and using a chopstick or instrument of choice, poke around to keep from sticking together and to cook evenly.
  7. Remove from oil to drain on paper towels.
  8. Put a large dollop of sauce in the middle of a plate, arrange the avocado tempura slices and sprinkle with scallions. Serve with a thin slice of lime.

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