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    You are in: Home / Deep-fried / Caribbean Tempura Recipe
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    Caribbean Tempura

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 29, 2006


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    • on February 26, 2006

      I hate giving bad reviews but this recipe just didn't work for us. I loved the idea behind this dish and still think it is a great idea! I love all the ingredients and the way they are used, but just felt that the amounts weren't quite balanced. I couldn't really taste the coconut in the batter which I think is a pity. I also found the rum taste in the dipping sauce overpowering. I liked the ginger in the dip, but felt that the sauce would be improved by the addition of chili. Furthermore, I found the fried vegetables not crispy enough. I know that my mother always fries her french fries twice to get them really crispy. Maybe this would be possible with this recipe too. My BF also didn't really enjoy the tempura and we decided not to keep the leftovers. Another thing is that the recipe doesn't include how much water to add. It says 1 1/2 but not of what. After a lot of thinking, I figured out that it's probably meant to be 1 1/2 cups. I also felt that there was too much dipping sauce for the amount of fried vegetables. Please note that in my opinion, this recipe does have some potential, but I feel that it needs quite a lot of changes to make this a great recipe.

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    Nutritional Facts for Caribbean Tempura

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.7
    Calories from Fat 117
    Total Fat 13.1 g
    Saturated Fat 10.0 g
    Cholesterol 94.4 mg
    Sodium 527.4 mg
    Total Carbohydrate 81.2 g
    Dietary Fiber 6.0 g
    Sugars 31.6 g
    Protein 9.3 g

    The following items or measurements are not included:

    ice water

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