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1
For the sticky rice: Wash the rice until the water is clear and all the starch is washed off.
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2
Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water.
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3
(Trick - place your hand flat in the pan and pour in the water.
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When the liquid reaches your middle finger knuckle, you have the right amount.)
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Bring the rice and coconut milk to a boil.
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6
Then turn down the heat to low, cover the pan and simmer for 15 minutes.
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7
For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds.
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8
Add the liquid pectin to give it a jelly-like consistency.
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Then set aside.
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10
For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
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11
For the shrimp: Peel and clean the shrimp.
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12
I like to use tiger prawns - big daddy shrimp!!
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13
Frozen shrimp is fine - just let them thaw out and rinse them in water.
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14
Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets).
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15
It's key to not whisk too much, you want a nice fine batter without much air in it.
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16
Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil.
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Don't fill the pot too much!
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If using a 1-gallon saucepot, use 1/4 gallon oil.
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Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil.
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If it floats to the top, it's ready to go!
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Dredge the shrimp in the batter and drop into the oil.
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The shrimp will cook all the way in 2 to 3 minutes.
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It's key to not add too many shrimp at once, just add 3 or 4 at a time.
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When the shrimp floats to the top, they should be done.
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You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite.
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26
Place the shrimp in the oven until you are ready to plate.
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Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them.
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28
Next, take a little bit of the jelly and place on the bottom of each plate.
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29
Put some sticky rice down on the plate on top of the jelly.
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30
Place 2 shrimp on top of the rice.
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31
Add some mango and avocado salad.
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32
Garnish with a little extra cilantro or sliced green onions.
