Tempura

My friend shared green bean tempura yesterday and inspired me to make tempura for dinner.

I like seafood and veggies so I got shrimps and veggies for the tempura.



Shrimp

Remove the shell of the shrimp leaving the tail. Make sure to devein the shrimp.










Season the shrimp with salt and pepper. Set aside.




Veggies

Green beans. Cut off the ends.



Sweet potatoes. Peel and cut thinly.



I also used broccoli, asparagus and mushrooms.



What you need for the batter


3/4 cup corn starch



1 tsp baking powder



1/4 cup all purpose flour



1 tsp salt



1/2 cup water



1 egg



Put all dry ingredients in a bowl. Mix thoroughly.



Add water and egg. Using a rubber spatula, mix all ingredients until combined.


The tempura batter is now ready.





I used vegetable oil for the tempura.



I am using a deep pan to fry the tempura.



Heat the oil to 340-360 degree F.




While the oil is heating up, dip the veggies in the batter. Dip the veggies first then the shrimp (if you are using shrimp).













Lay the dipped veggies on a plate. This will drain some of the batter on the plate making the tempura batter light.



When oil is hot, drop the veggies on the pan. Be careful, oil may splatter. Always use the tong for this process.




Remove veggies from the pan when golden brown. Place veggies in the strainer to drain excess oil.



Serve in a pretty plate immediately. Mine never made it on a plate. We just ate it straight from the strainer! It was yummy! My favorite is the broccoli and asparagus.




Do the same process for the shrimp. Dip in the batter and let it sit on a plate.




Fry until the batter is golden brown.



Drain.



Serve, share and enjoy!

Chocolate Haupia Pie

If you've been to Ted's Bakery in Haleiwa, HI, then you know this famous dessert. On our summer vacation this year, this was one of the places that we went to. Of course I ordered the chocolate haupia pie. It was yummy! It was worth every carbs and sugar! My friend Heather is a big fan of this dessert as well. She gave me this recipe to try.








Here is how you make this.

For this recipe, I just used the pre-made short bread pie crust. You only need 1 of this.




1 cup milk



1 can coconut milk. I like this kind of coconut milk. It's creamier.



1 tbsp coconut extract



1 cup sugar



1/4 cup corn starch



1 cup water



72% chocolate - use only 1




1 1/2 cup heavy cream

1/4 cup sugar

The process:

Pre-heat the oven to 350F.



Bake the pie crust for 15 mins.




In a pan combine the following,




Milk



Coconut Milk



coconut extract



And sugar



Whisk all ingredients to combine. Set aside for now.



In the measuring cup with water, add the corn starch.



Whisk until combined.



Add this mixture to the pan with the coconut mixture.




Bring mixture to a boil. Use medium heat. Whisk until coconut mixture thickens.


Constantly whisk the mixture so it won't burn.



Set aside when thick.




In another pan, melt the chocolate in low heat. Constantly stir the chocolate so it won't burn. You can also use the microwave to melt the chocolate.







When chocolate has melted,




Add half of the coconut mixture to the melted chocolate.



Stir until combined.



Pour mixture over pie crust.



Distribute evenly.



Pour the rest of the coconut mixture on the pie crust.



Distribute evenly.



Place the pie in the refrigerator.




Optional fixings


1/4 cup coconut flakes


1/2 cup macadamia nuts



Using the food processor, pulse the nuts a few times to chop the nuts.

 Pour the chopped nuts, in the pan to roast.

Constantly stir the nuts so it doesn't burn.

Set aside.

Roast the coconut flakes.

Set aside.

When the pie is cooled off, pour heavy cream and sugar in a mixing bowl.

 With the wire whisk attached to the mixer, whisk heavy cream and sugar together.

 Whisk until stiff.

Put whipped cream in a pipping bag. Select a star tip or any other decorative tip you have. 

Take out the cooled pie.

 Fill the pan with the whipped cream.

Sprinkle toasted macadamia nuts and coconut.

Share, serve and enjoy!