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Harissa Dusted Tempura Shrimp plated on wooden board

Harissa Dusted Tempura

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Earthy North African flavors bring a fusion touch to our Tempura Shrimp.

Ingredients
  • Bakeable Tempura Shrimp
  • 1 Tbsp Harissa Spice
  • 1/2 Tbsp Granulated Sugar
  • 1 Jar Bonne Maman Peach Mango Preserves
  • 2 Tbsp Pickled Hot Pepper Spread
  • 3 Tbsp Raisins (Sultans Preferred)
  • 6 Sprigs Cilantro
  • 1 Clove Garlic Mashed into paste
  • 1 Clove Garlic Mashed into paste
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1/4 Cup Water
  • Salt and Pepper
Instructions
  1. In a sauce pan over medium high heat add preserves, water, vinegar, hot pepper, garlic, cumin, coriander, ginger and cinnamon.  Mix until thoroughly combined and then bring to a boil.  Allow to boil, stirring frequently for 10 min.  Reduce to a simmer and allow to cook about 15-20 minutes or until thickened and reduced by 1/2. Add in 1/2 of the cilantro minced and stir to incorporate.  Remove from flame and allow to cool.
  2. In a small bowl blend the Harissa and sugar and mix together.
  3. Cook Tempura Shrimp as instructed, dusing with harissa spice halfway through. Serve with chutney dipping sauce.

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