- 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

Earthy North African flavors bring a fusion touch to our Tempura Shrimp.
Ingredients
Instructions
- 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.
- In a small bowl blend the Harissa and sugar and mix together.
- Cook Tempura Shrimp as instructed, dusing with harissa spice halfway through. Serve with chutney dipping sauce.