Black tiger shrimp 10.
Ice cubes 1 block
Eggs 1 piece
Bottom gluten flour? 150g
Starch100g
How to make tempura prawns?
What about prawns? Of course, the best one is bamboo shrimp. However, the big bamboo shrimps are often dozens of eleven, which is really expensive. Today, we choose black tiger shrimp from costco, which is very elastic in meat quality and tastes fresh and sweet.
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Many shrimps will roll up after being fried. The key point here is to cut a hole in the third, fifth and seventh sections of the shrimp belly, then put it on the chopping board and press it to straighten it.
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Mixing powder is also a key point, mainly to get two powders, one is wet powder and the other is dry powder.
Wet flour is100g of water. Add an ice cube and an egg white, and beat it slowly. Don't worry about adding flour. After mixing, add100g of low-gluten flour. It is better to sieve it. Just beat it for half a minute. It doesn't matter if it is uneven. If you beat it too much, it will easily form gluten and become soft.
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What about dry powder, corn starch: low-gluten flour? 1:2 is more suitable, the starch is very thin, and the low-gluten flour has a certain wrapping ability, so the thickness is just right.
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Oil is also very important. Peanut oil, rapeseed oil and sesame oil are useful. Of course, sesame oil is the best, but it is expensive, so I use tasteless soybean oil and some sesame oil to make it smell better.
The oil temperature is more important, about 170 degrees, which I think is the most suitable. The flour residue will not be burnt, and it will keep a golden feeling, and it is also easy to crisp.
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Shrimp is first coated with dry powder and put away.
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Then put the shrimp into the oil pan after wet powder, and at the same time, drop some wet powder into the oil pan to form crisp slag.
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The frying time is suggested to be about 1 min -2 min. The oil temperature is low, so don't be afraid of zooming, so control the oil temperature ~
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After frying a pot, you need to remove all the slag from the pot to lay the bottom. It is delicious and beautiful. Put the shrimps on the plate and start frying the second pot in batches because the pot is not big enough and you can't put too many shrimps at a time, because it will stick together.
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Out of the pot ~? The skin is crisp, and the shrimp meat inside is soft and elastic. You can bite it in one bite, and the crispness and softness coexist. It's sweet and oily. It's really delicious ~
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