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1
Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
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2
Set aside 1 cup pureed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
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3
Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
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4
Place mixture in a medium-size bowl, add 1 cup pureed tunas, and mix well.
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5
Chill.
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6
Dust shrimp with cornstarch.
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7
Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375u00b0) until golden brown, frying only 3-4 at a time.
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8
Drain well.
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9
For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
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10
Cook over medium heat until wine is almost gone.
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11
While the wine is reducing, zest the lime; set zest aside.
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12
Juice the lime; set juice aside.
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13
When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
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14
Lower heat, and simmer for 3-5 minutes.
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15
Remove from heat for about 5 minutes.
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16
While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
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17
Strain through a fine sieve.
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18
Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
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19
Fold in the remaining 1/4 cup cactus fruit puree.
