Coconut Beer Batter Spam with Raspberry Horseradish Sauce

Coconut Beer Batter Spam with Raspberry Horseradish Sauce Recipe

Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Coconut Beer Batter Spam with Raspberry Horseradish Sauce

This unique recipe combines the salty goodness of SPAM with a crispy coconut beer batter and a tangy raspberry horseradish sauce. It's a delicious and unexpected twist on a classic dish that is sure to impress your family and friends.

History

The combination of SPAM and beer batter has been a popular dish in Hawaii for many years. The addition of coconut and raspberry horseradish sauce adds a new level of flavor to this traditional recipe.

Ingredients

2.75 cups flour
2 tbsp oil
2 eggs
0.75 cups cold water
2 cups flat beer
0.75 tsp salt
dash of pepper
1.5 tsp garlic powder
12 oz (340 g) SPAM or SPAM Lite (1 can)
2 cups shredded coconut

Raspberry horseradish sauce

1 cup raspberry sauce or jelly
3 tbsp horseradish sauce

How to prepare

Open the beer and let it sit at room temperature overnight.
Chill the beer and then add water, oil, and eggs.
Mix the ingredients just enough to break the egg yolks.
In a separate bowl, combine flour, salt, pepper, and garlic powder.
Add the dry ingredients to the liquid ingredients while stirring slowly.
Add coconut and continue stirring slowly.
Prepare the deep fryer according to the manufacturer's instructions.
Once the oil is ready, dip one-inch wide strips of spam in the beer batter and deep fry them until they float to the surface.
To make the raspberry sauce, mix raspberry syrup or jelly with horseradish sauce in a small bowl.
Dip the fried spam in the raspberry sauce and enjoy.

Variations

Try using different flavors of jelly in the raspberry horseradish sauce for a unique twist.
Substitute the SPAM with chicken or tofu for a different take on this dish.

Cooking Tips & Tricks

Make sure to chill the beer before adding it to the batter to ensure a crispy texture.

- Be careful not to overmix the batter, as this can result in a tough coating on the SPAM.

- Use a deep fryer for best results, but you can also fry the SPAM in a large pot with oil if needed.

Serving Suggestions

Serve the Coconut Beer Batter SPAM with Raspberry Horseradish Sauce with a side of steamed rice and a fresh green salad.

Cooking Techniques

The key to this recipe is to fry the SPAM in hot oil until it is crispy and golden brown. Make sure to drain the excess oil on paper towels before serving.

Ingredient Substitutions

If you don't have SPAM, you can use ham or bacon as a substitute. You can also use panko breadcrumbs instead of coconut for a different texture.

Make Ahead Tips

You can prepare the beer batter and raspberry horseradish sauce ahead of time and store them in the refrigerator until ready to use. Fry the SPAM just before serving for the best results.

Presentation Ideas

Serve the Coconut Beer Batter SPAM with Raspberry Horseradish Sauce on a platter garnished with fresh herbs and a sprinkle of coconut flakes for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a cold beer or a fruity white wine. A side of pickled vegetables or kimchi would also complement the flavors nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain the crispy texture.

Nutrition Information

Calories per serving

Each serving of Coconut Beer Batter SPAM with Raspberry Horseradish Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Coconut Beer Batter SPAM with Raspberry Horseradish Sauce contains approximately 45 grams of carbohydrates.

Fats

Each serving of Coconut Beer Batter SPAM with Raspberry Horseradish Sauce contains approximately 20 grams of fat.

Proteins

Each serving of Coconut Beer Batter SPAM with Raspberry Horseradish Sauce contains approximately 15 grams of protein.

Vitamins and minerals

This dish is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains wheat, eggs, and coconut, which may be allergens for some individuals.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It also provides essential vitamins and minerals.

Summary

Coconut Beer Batter SPAM with Raspberry Horseradish Sauce is a delicious and unique dish that is sure to impress. With a crispy coating, tender SPAM, and tangy sauce, it's a flavor explosion in every bite. Enjoy this dish with family and friends for a memorable meal.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Coconut Beer Batter Spam with Raspberry Horseradish Sauce. It was a warm summer day, and I was visiting my friend Alice for a potluck barbecue. She had prepared a plethora of delicious dishes, but the one that stood out to me was the Coconut Beer Batter Spam with Raspberry Horseradish Sauce. It was a unique and unexpected combination of flavors that had me coming back for seconds.

I begged Alice to share the recipe with me, but she simply smiled and said, "It's a family secret." Determined to recreate the dish at home, I set out on a mission to uncover the ingredients and techniques needed to make this delectable treat.

My first step was to research the history of Spam. I learned that Spam was first introduced by the Hormel Foods Corporation in 1937 and quickly became a popular pantry staple during World War II. Its long shelf life and versatility made it a favorite among soldiers and civilians alike. I also discovered that Spam is made from pork shoulder and ham, giving it a unique and savory flavor that pairs well with a variety of ingredients.

Next, I delved into the world of beer batter. I learned that beer batter is a simple mixture of beer, flour, and seasonings that is used to coat and fry foods. The carbonation in the beer creates a light and crispy texture, while the flavor of the beer adds depth and complexity to the dish. I experimented with different types of beer and found that a light and crisp lager worked best for the Coconut Beer Batter Spam.

As for the coconut, I decided to use unsweetened shredded coconut to add a hint of sweetness and texture to the dish. I toasted the coconut in a dry skillet until it was golden brown and fragrant, then mixed it with the beer batter to create a crunchy and flavorful coating for the Spam.

Finally, I turned my attention to the Raspberry Horseradish Sauce. I knew that the sweetness of the raspberries would complement the savory Spam, while the heat of the horseradish would add a kick of flavor. I blended fresh raspberries, horseradish, honey, and vinegar until smooth, then strained the mixture to remove any seeds or pulp. The result was a tangy and spicy sauce that perfectly balanced the richness of the Coconut Beer Batter Spam.

With all the ingredients and techniques in place, I set to work recreating the dish at home. I sliced the Spam into thick pieces, dipped them in the beer batter, then coated them with the toasted coconut. I fried the Spam in hot oil until golden brown and crispy, then served it with a dollop of the Raspberry Horseradish Sauce on the side.

The first bite was a revelation. The Coconut Beer Batter Spam was tender and juicy on the inside, with a crunchy and flavorful coating on the outside. The Raspberry Horseradish Sauce added a burst of tangy sweetness that elevated the dish to new heights. I was thrilled with the results and couldn't wait to share my creation with friends and family.

As I sat down to enjoy my Coconut Beer Batter Spam with Raspberry Horseradish Sauce, I reflected on the journey that led me to this delicious recipe. It was a testament to the power of curiosity, determination, and a love of cooking. I knew that this dish would become a staple in my repertoire, and I looked forward to the many meals and memories it would inspire in the years to come.

And so, dear reader, I encourage you to embrace your inner chef and explore the world of flavors and ingredients that await you. Who knows what culinary delights you may discover along the way? Remember, the joy of cooking is not just in the final dish, but in the journey that leads you there. Bon appétit!