Scallop Tempura (kanto Tempura)

Name: Scallop Tempura (kanto Tempura)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Perilla; Some Fresh scallops; Some Low-gluten flour; Some Ice water; Some shrimp; Some Cuttlefish; Some carrot; Some Egg white; Some lard; Some salt; Some pepper; Some Bonito meal

by Pretty girl kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Tempura actually refers to two different things in Kanto and Kansai.
Kanto's tempura is a Japanese dish of fish, shellfish or vegetables coated in wheat flour and egg sauce and deep-fried. It is translated as tempura in Taiwan and Hong Kong.
Kansai's tempura is a deep-fried food prepared with fish paste (that is, food that can be bought home and then made and processed, just like an ingredient). Kanto calls Kansai's tempura as Samoyan (萨摩扬げ). The sweet or not spicy in Taiwan is Samoyan.
Tempura in Hong Kong refers to tempura from Kanto.
Kanto tempura has a very thin paste. The paste must completely cover the food, but the color and shape of the food can be seen. A good tempura is crispy and delicious on the outside, and you can see the thin coat of cicada wings wrapped in bright colors. The lining is soft and sweet. Even people who are not accustomed to Japanese materials will not be able to stand its temptation. "

Scallop Tempura (kanto Tempura)

1. Put the scallops, shrimps, and cuttlefish into a food processor and grind them into a meat sauce.

2. Add lard.

3. Add the chopped carrots.

4. Add an egg white and stir.

5. Stir until the tendons are formed.

6. Then add salt, bonito powder, and pepper and stir well (seeing that there are sticky things around the mixing bowl, it is ready to be stirred).

7. Wash the perilla leaves and wipe off the surface moisture.

8. Spread the low-gluten flour slurry on the back of the perilla leaves (use cold water, not too much water, the low-gluten flour liquid is thick).

9. Wrap the mixed meat paste on the front side of perilla leaves.

10. After the package is finished, put it in the tray for later use (all packaged for later use, so as not to rush to package when the oil temperature is just right).

11. Heat the oil to 150° and add the wrapped perilla leaves.

12. Fry for 5 minutes (remember to turn off the heat when the oil temperature reaches 150° to prevent the oil temperature from increasing).

13. After 5 minutes, let the oil temperature rise to 180° to force the oil out and make the surface more crispy.

14. Pick up the filter oil.

15. Set the plate (you can make your own Japanese dipping sauce, use bonito broth, Japanese soy sauce, and mirin to mix into the basic Japanese sauce).

Tips:
Kansai tempura (samoyan, sweet or not spicy) is generally used for cooking. The pot is only thinly sliced. You can sprinkle some sea salt before eating, or dip it in seasonings such as mixed soy sauce, broth, etc. It can be combined with other dishes to make a bento, or it can be used for breakfast with soba noodles.

Common ingredients for Kanto tempura include shrimp, cuttlefish, shiitake mushrooms, sweet potatoes, pumpkin, burdock, dwarf melon, carrots, zucchini, all kinds of fish and so on.

Traditionally, the ingredients that are not used to make Kanto tempura are rice and other grains, processed foods, and Japanese tofu and fruits are used as side dishes, and they must be eaten hot when they are fried.