Tempura (japanese-style Fried Shrimp)
1.
Peel the shrimp, leaving only the tail, lightly cut the back, and remove the shrimp thread
2.
Turn the shrimp over, with the abdomen facing up, use a knife to make a few strokes to cut off the shrimp tendons
3.
Turn the shrimp over again with the back facing up. Press the shrimp body with your hand
4.
So that the shrimp can lie on the chopping board as shown
5.
Add tempura powder to the weighed ice water
6.
Stir gently with chopsticks. It’s not like we usually beat egg liquid. It’s fine when there are small bumps floating on the surface.
7.
Put the ice cubes in a larger basin
8.
Put the batter bowl on ice
9.
Preheat the oil to 175-180 degrees. Dip a drop of the batter with chopsticks into the oil. If it sinks to the bottom, it will rise immediately, indicating that the oil temperature is good.
10.
On the other side, spread the shrimp with a thin layer of dry flour
11.
After shaking off the excess flour, use chopsticks to hold the shrimp tails and hang the batter
12.
Stand upright
13.
Quickly get off the chopsticks to make the shrimp straight
14.
Hold the shrimp with a fork in the middle, and use the chopsticks with the other hand to dip the batter on the shrimp to finish the shreds.
15.
After frying, spread it on kitchen paper to absorb oil and then serve it on the plate. The best time to enjoy it is within 30 seconds after it is out of the pan. I didn’t have white radish and other ingredients at home, so I made a simple sauce: mix mirin with soy sauce.
Tips:
Three points to make this prawn tempura
1 Cut off the ribs in the abdomen of the shrimp and press with your hands to straighten the shrimp (make sure the shrimp is not bent)
2 The batter should be cold. Mixing with ice water and placing it on ice cubes are to ensure that the batter is cold (crisp)
3 The oil temperature is strictly controlled between 175-180 degrees (to ensure that the shrimp tastes not soft and can stand upright in the plate)