Shrimp tempura
Complexity: easily
Servings: 4
Calories 645, total fat 30 G., saturated fats G., proteins 32 G., carbohydrates 61 G., fiber G., cholesterol mg, sodium mg, sugar G.
Japanese tempura appetizers have long been a staple on European and Western menus. It's impossible not to fall in love with these crispy morsels. Tempura is typically used to fry vegetables, fish, seafood, and mushrooms to prevent the food from drying out. It's made with a special batter, very cold and full of air bubbles. It's cooked in highly carbonated ice water, mixed with flour and eggs. If you're making tempura in large batches, it's best to cook the batter in small batches to keep it cool and prevent the bubbles from escaping. Fry the shrimp and vegetables in the batter, strictly following the recommended oil temperature, as this determines how perfect your tempura will turn out. They shouldn't be greasy, and the insides of the vegetables should remain slightly raw. The batter should be well-dried and crispy. Serve the shrimp and tempura vegetables with Asian sauces.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, cleaned from the shell and intestinal vein (do not remove the tails)
- 350 g mixed chopped vegetables, such as broccoli florets, red pepper slices, and mushroom caps
- 1 cube of beef bouillon
- 3 tablespoons soy sauce
- 1 tbsp. l. rice vinegar or mirin
- 1 tbsp. sugar
- Peanut or vegetable oil for deep frying
- 1 and 3/4 cups flour
- 1 and 3/4 cups sparkling water
- 2 large eggs
- 1.5 cups cornstarch
We recommend
Cooking the dish according to the recipe:
- In a glass measuring cup, microwave 1 cup of water and the bouillon cube for 2 minutes. Add the soy sauce, mirin, and sugar.
- Heat 2 inches of vegetable oil in a heavy-bottomed saucepan to 375°F (195°C). Meanwhile, whisk together the flour, club soda, eggs, and 1/2 teaspoon of salt in a medium bowl until smooth. Add 1 cup of ice cubes and stir until they begin to melt. Sprinkle cornstarch into a shallow dish. Line a baking sheet with paper towels.
- Next, cook in batches. Dredge a third of the shrimp and vegetables in cornstarch, then coat them completely in the batter and let any excess drip off. Fry until crisp and lightly golden, turning once, for 2-3 minutes. Transfer with a slotted spoon to the prepared baking sheet to drain off any excess fat.
- Heat the oil again to 195°C and fry the remaining shrimp and vegetables in the same way. Serve the tempura with dip sauce.
Categories:
Similar recipes
