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...
firm, ripe Hass avocados
cup thinly sliced scallions
cups tomato sauce
Sriracha or other hot chili sauce to taste
Canola oil (enough to measure about 1 1/2 to 2 inches deep
cups tempura mix
cups ice water
limes, cut into thin wedges
- Peel and slice the avocados into even pieces. Salt on both sides
- 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.
- Slice the scallions very thinly crosswise.
- Start heating the oil to a temperature of 350 degrees.
- 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)
- 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.
- Remove from oil to drain on paper towels.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Avocados