Tempura (japanese-style Fried Shrimp)

Tempura (japanese-style Fried Shrimp)

by Silence

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Tempura comes from the transliteration of the Portuguese word tempura. It is a Japanese style of cuisine made by frying the ingredients in a thin batter. Because I only used sea prawns (my favorite in tempura) and a few slices of amaranth leaves to complete this tempura today, it can also be said that it is only Japanese-style fried shrimp. Several judgements on the success of tempura include: whether it can stand upright without bending, whether it has a crispy outside and tender inside, whether it is crispy and not greasy, and so on. In order to make the shrimp fried straight, it is not a toothpick to solve it, but a clever way. Three key points of operation, to make prawn tempura that is upright, not curved, crispy and not soft~"

Ingredients

Tempura (japanese-style Fried Shrimp)

1. Peel the shrimp, leaving only the tail, lightly cut the back, and remove the shrimp thread

Tempura (japanese-style Fried Shrimp) recipe

2. Turn the shrimp over, with the abdomen facing up, use a knife to make a few strokes to cut off the shrimp tendons

Tempura (japanese-style Fried Shrimp) recipe

3. Turn the shrimp over again with the back facing up. Press the shrimp body with your hand

Tempura (japanese-style Fried Shrimp) recipe

4. So that the shrimp can lie on the chopping board as shown

Tempura (japanese-style Fried Shrimp) recipe

5. Add tempura powder to the weighed ice water

Tempura (japanese-style Fried Shrimp) recipe

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.

Tempura (japanese-style Fried Shrimp) recipe

7. Put the ice cubes in a larger basin

Tempura (japanese-style Fried Shrimp) recipe

8. Put the batter bowl on ice

Tempura (japanese-style Fried Shrimp) recipe

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.

Tempura (japanese-style Fried Shrimp) recipe

10. On the other side, spread the shrimp with a thin layer of dry flour

Tempura (japanese-style Fried Shrimp) recipe

11. After shaking off the excess flour, use chopsticks to hold the shrimp tails and hang the batter

Tempura (japanese-style Fried Shrimp) recipe

12. Stand upright

Tempura (japanese-style Fried Shrimp) recipe

13. Quickly get off the chopsticks to make the shrimp straight

Tempura (japanese-style Fried Shrimp) recipe

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.

Tempura (japanese-style Fried Shrimp) recipe

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.

Tempura (japanese-style Fried Shrimp) recipe

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)

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