| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white medium-grain rice, such as Calrose
- One 13.5-ounce can coconut milk
- 1 1/2 red bell peppers, diced
- 1 jalapeno, sliced with seeds
- 1 cup sugar
- 1/4 cup cider vinegar
- 1 to 2 pinches red pepper flakes
- 1 tablespoon liquid pectin
- 1 avocado, sliced
- 1 cucumber, seeded and sliced
- 1 fresh mango, chopped
- 1/4 of a fresh jalapeno, sliced
- 6 sprigs fresh cilantro, plus more for garnish
- 3 green onions, chopped, plus more for garnish
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon chili paste
- Pinch black pepper
- 8 large shrimp or tiger prawns
- 1 1/2 cups rice flour
- 1 1/2 to 2 cups carbonated water
- Canola oil, for frying
Instructions
- For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick – place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
- Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
- For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
- For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
- For the shrimp: Peel and clean the shrimp. I like to use tiger prawns – big daddy shrimp!! Frozen shrimp is fine – just let them thaw out and rinse them in water.
- Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It’s key to not whisk too much, you want a nice fine batter without much air in it.
- Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don’t fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it’s about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it’s ready to go!
- Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It’s key to not add too many shrimp at once, just add 3 or 4 at a time.
- When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it’s opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
- Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1880 |
| Total Fat | 133 g |
| Saturated Fat | 28 g |
| Carbohydrates | 166 g |
| Dietary Fiber | 8 g |
| Sugar | 69 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 124 mg |
Reviews
This is an outstanding recipe. I made some changes per below:
I added ginger and gochujang to the red pepper jam to make it a Korean red pepper jam. I added Shichimi Togarashi to season the rice flour. I Added a tablespoon of sugar to every cup of rice. I pickled mangos with szechuan peppercorns to add to the Mango relish and I pickled Fresno and jalapeno peppers for a garnish. Kraig Y
Wow! I just bought pectin, apple cider vinegar & sugar to make jelly from my bumper crop of jalapeños & red bells, and on a whim, grabbed a can of coconut milk at the market yesterday…must be karma! I can’t wait to make this, gotta run back to market to pick up the rest of the ingredients…will review asap.
Beau, I can understand why this is the best thing you made! It sounds delicious. Thanks for sharing this outstanding recipe. Sylvieann
The tempura shrimp were great (I used fresh shrimp), but the coconut rice, mango salad and spicy pepper sauce were what really made this dish amazing. I couldn’t find a few ingredients, like pectin sauce or chili paste, so the spicy jelly ended up being more of a watery dipping sauce, which still tasted amazing. It seems like a lot of work based on the ingredient list, but it was actually really easy and fun to make. I will definitely make this again for my shrimp loving friends and family.
This is a TASTY dish! I mixed it up a little and added, pasta, left out the pectin (gelatin), and added a little cornstarch to the sauce to thicken it and VOILA! It was absolutley fantastic! When I’m looking to bring the heat, this will definitely be one of my “go to” dishes.
Unfortunately I wasn’t planning on making this today so I did not have all the ingredients. With that said I used what I had available and I have to say it was grand. I can’t even start to imagine how great it would have been if I had all the ingredients required. For the tempura I used the mix in the box as well as panko. Half way through my shrimp I decided to add almonds (ground) and they came out really tasty. I didn’t have red peppers or pectin for the jalapeño jelly but it came out good. I made regular white rice (on the pot since I never make ride on cookers lol) and didn’t have avocado or cilantro. Regardless of my shortage of ingredients it came out great. I will be making it again but this time will be planned. Thank you for sharing.
This was possibly the best dish we’ve ever made. Super flavor profile. We literally can’t wait to make it again.
Kudos! The method of cooking the rice he does, is exactly the way we grew up with before the “rice cooker” -measuring the liquid with your hand. He is a fantastic, real chef!! The recipe is actually simple, get to the point….wish we can have more of him on food network.
As Beau himself would say – Wicked Good! Quick, easy, and fan-freaking tastic! You want to impress company? This is your go-to dish. Taste, texture, contrast – it’s all there.
This was just fabulous. The flavor combinations/blending was top notch. One of the best recipes from Food Network we have tried. Our prep time was longer but absolutely worth it. We are making another batch of the sauce to try on wings. We will absolutely make this again