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Serves
8 but can be doubled, tripled...
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
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Ingredients
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2
firm, ripe Hass avocados
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1 cup
thinly sliced scallions
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2 cups
tomato sauce
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Sriracha or other hot chili sauce to taste
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Canola oil (enough to measure about 1 1/2 to 2 inches deep
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2 cups
tempura mix
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1 1/2 cups
ice water
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limes, cut into thin wedges
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salt
Directions
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Peel and slice the avocados into even pieces. Salt on both sides
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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.
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Slice the scallions very thinly crosswise.
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Start heating the oil to a temperature of 350 degrees.
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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)
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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.
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Remove from oil to drain on paper towels.
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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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