Tempura (Japanese fried shrimp)

Tempura (Japanese fried shrimp)

Introduction:

"Tempura" is a Japanese cooking method, which comes from the transliteration of tempura. Because today I only choose sea shrimp (my favorite in tempura) with a few amaranth leaves to complete this tempura, so it can also be said that it is just Japanese fried shrimp. The success of tempura includes: whether it can stand upright without bending down, whether it has the taste of crispy outside and tender inside, whether it is crispy but not greasy and so on. In order to make the shrimp fried straight, in fact, it is not a toothpick solution, but a clever way. Three key points of operation, make the shrimp tempura which is upright, not bent, crisp and not soft

Production steps:

Step 1: peel the shrimp, leave only the tail, gently cut the back, and remove the shrimp line

Step 2: turn the shrimp over, abdomen up, and cut off the muscle with a knife

Step 3: turn the shrimp over, back up. Press the shrimp with your hand

Step 4: make the shrimp lie on the chopping board as shown in the picture

Step 5: add tempura powder to the weighed ice water

Step 6: gently stir with chopsticks, not like we usually beat egg liquid, when there are small lumps floating on the surface

Step 7: put the ice in a larger basin

Step 8: place the batter bowl on the ice

Step 9: preheat the oil to 175-180 degrees. Dip the batter with chopsticks and drop it into the oil. If it is still sinking, it will float immediately, indicating that the oil temperature is good.

Step 10: on the other side, hang the shrimp with a thin layer of dry flour

Step 11: shake off the extra flour, hold the shrimp tail with chopsticks and hang a thin paste

Step 12: put the pot upright

Step 13: quickly break away from the chopsticks and make the shrimp into a straight line

Step 14: hold the shrimp with a fork in the middle, dip the other hand in the batter with chopsticks and sprinkle it on the shrimp to complete the spinning.

Step 15: after frying, spread it on the kitchen paper and absorb oil. Then you can enjoy it on the plate. The best time to enjoy it is 30 seconds after it is out of the pot. There is no radish and other ingredients at home, so I made a simple sauce: Weilin and soy sauce can be mixed.

Materials required:

Shrimp: 6

Tempura powder: 75g

Ice water: 110 ml

Ice: moderate

Japanese soy sauce: 15g

Weilin: 15g

Edible oil: right amount

Note: do this shrimp tempura three key points: 1 to cut off the abdominal muscle shrimp, press with your hand, so that the shrimp straighten (to ensure that shrimp do not bend) 2 batter to cool, with ice water paste and placed on ice are to ensure that the batter cool (crisp taste) 3 oil temperature strictly controlled between 175-180 degrees (to ensure that shrimp taste is not soft soft, can be upright on the plate)

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: light