Gluttonous Snacks---tempura
1.
Prepare all the ingredients.
2.
Add 120 grams of flour to the egg yolk.
3.
Then add water.
4.
Add custard powder.
5.
Stir to make a non-granular batter for later use.
6.
Wash the prawns, peel off the shells and leave a few tails.
7.
Peel the white radish.
8.
Cut into filaments.
9.
Put a little salt in a bowl and marinate for a while.
10.
Take a small bowl and add light soy sauce, fresh shellfish sauce, fish sauce and turnips to make a dipping sauce for later use.
11.
The prawns are first coated with flour.
12.
Wrap in the batter again, set aside the shrimp tails without using the batter.
13.
Fry the golden brown in the frying pan and remove the oil.
14.
The washed celery leaves are covered with flour and batter.
15.
The golden brown is also fried, and the oil is removed.
16.
Put the fried ingredients on a plate and serve with the radish dipping sauce.
Tips:
150 grams of flour, 120 grams as batter, 30 grams as dry flour.
If you don't have custard powder, you don't need to add it, it won't affect the taste.
The dipping sauce originally used Japanese soy sauce and mirin, and I used fresh shellfish sauce and fish sauce instead.
When frying, the oil temperature should be high at the beginning, put the ingredients in and turn off the fire, and then turn on the high fire after all the ingredients are put in.
Vegetables can also be added as you like, such as eggplant, lotus root and so on.
