Mexican Style Tempura With A Chili Chocolate Sauce
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
44
Spice
29
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
170 g
Canola Oil1.5 cups
All-Purpose Flour (divided)1 cup
Cornstarch4 large
Shrimp (peeled and deveined)60 g
Red Wine1 cup
Milk Chocolate2 tbsps
Chili Powder1 cup
Canned Tomatoes2 tbsps
Kosher Salt2 tbsps
Granulated Garlic (powder)1 tsp
Oregano (dried)1 tsp
Dried Basil1 tsp
Dried ThymeDirections:
1
Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F
2
For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency
3
Mix until thoroughly combined
4
Thread chicken slices onto wooden skewers
5
Season, to taste, with Sabor Italia
6
Dredge the skewers into 1/2 cup flour and then into prepared batter
7
Place skewers immediately into preheated oil and fry until golden brown
8
Place onto a baking sheet and finish in the oven, about 5 minutes
9
Do the same for the shrimp
10
For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia
11
Add the red wine and chocolate and stir until combine
12
Add the chili powder and remaining Sabor Italia and stir until thickened
13
Add the chopped tomatoes and stir
14
Continue to cook for another 5 minutes
15
Remove from heat and stir in cilantro leaves
16
Place skewers on a platter and top with sauce
17
For the Sabor Italia: In a small bowl, combine all ingredients and store in an airtight container for up to 6 months