Ingredients & Cooking Directions for Shrimp Tempura
Kitchen Equipment used in this Video
Stainless steel bowls: http://amzn.to/2zwtGPw
Colander: http://amzn.to/2mBNdTP
Knife: http://amzn.to/2ndm3Vn
Induction Cooker: http://amzn.to/2nyw4eF
Cookware: http://amzn.to/2mmmyuK
Cooking gloves: http://amzn.to/2mcNotv
Glass dish: http://amzn.to/2njzoxE
Paper towels: http://amzn.to/2nBPAru
Clear bowls: http://amzn.to/2nAy4Um
Cooling rack: http://amzn.to/2nAJJCG
Foil: http://amzn.to/2mZsHA0
Long chopsticks: http://amzn.to/2mSw6yK
Cutting board: http://amzn.to/2nByQka
Estimated servings: 5
Preparations
10 large shrimp
1. Wash shrimp with salted water, drain in a colander and
dry with paper towels.
2. Peel and devein the shrimp leaving the tail on.
3. Scrap the shrimp tail removing the black liquid inside
the tail to prevent splattering when frying.
4. To straighten the shrimp, cut slits on the belly side
of the shrimp.
5. Flip the shrimp over, hold the shrimp with both hands,
and press it down breaking the veins to lengthen and straighten the shrimp.
6. Rinse the shrimp with water and dry them with paper
towels.
7. Refrigerate the shrimp until ready to use.
Fry
¾ cup ice-cold water
1. Fill wok or pan at least 2 inches deep with oil
and bring it to 355 degrees F.
2. While oil is heating up, pour 1 cup of tempura
flour into a shallow dish, dredge shrimp to coat with flour and set aside.
3. To make batter, beat the egg and add ice-cold
water and 1 cup of tempura flour into a mixing bowl. Mix until combined but
still lumpy. Be careful not to over mix!
4. Set bowl into a larger bowl filled with ice to
keep the batter cold.
5. To fry the shrimp, coat with the cold batter and
carefully slide it into the hot oil.
6. Cook a batch of 3 shrimp at a time for about 2-3
minutes or until shrimp is fully cooked on the inside and lightly golden brown
on the outside. For additional crispiness, lightly sprinkle some of the batter
on the shrimp while it is frying.
7. Between
batches, remove the batter crumbs which will burn and turn the oil darker if
left in pan.
8. Place
on rack to drain excess oil.
Serve
1 shiso leaf (optional)
Grated daikon
Grated ginger
1. Coat one side of Shiso leaf with tempura batter,
fry for 30 seconds in oil and place on rack to drain.
2. To plate the dish, lay one tempura shrimp down
and place the other shrimp in a criss-cross position with the tail pointing
upwards.
3. Lean a Shiso leaf on the shrimp and serve
alongside with the tempura sauce (https://goo.gl/RtLt1C
), grated daikon and ginger.
Enjoy!
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