Process: deep-fried Taste: savory

Main ingredient: lobster (1000 grams)

Auxiliary ingredients: persimmon pepper (50 grams) celery leaves (20 grams) white carrots (50 grams) Wheat flour (130 grams) Egg yolks (30 grams)

Seasoning: ginger (5 grams) Peanut oil (50 grams)

Making

1. cold water, add the egg yolk and beat, then add the low gluten flour and gently stir, do not have to stir very evenly, and blend into the pasta with a runny coating standby;

2. shrimp wash, remove the head, remove the intestinal mucus, peeling the shrimp shells and tails of the sword-shaped spikes (retaining the tails), dry with paper towels, and then scrape with a knife to remove the tail shells of the black film containing water, followed by the shrimp in the belly of the diagonal scratching 3-4 cuts, and then the shrimp in the abdomen. Press the shrimp north so that the shrimp tendon disconnect (there will be "rattling" sound), the shrimp body elongated, you can fry straight not bent fried shrimp;

3. will do fried shrimp dipped in a thin layer of low-gluten flour, and then wrapped in a good coating, put into 180 ℃ in the frying pan until crispy, pick up and drain the oil;

4. red bell peppers cut in half, remove the seeds, into the frying pan after frying lightly Add the carrot and ginger into the tempura dipping sauce before serving.

Tips

1. 500g of peanut oil should be prepared for deep-frying, about 50g of peanut oil should be consumed.

2. Scrape the black film containing water on the tail shell, you can prevent hot oil splash when frying shrimp.

3. Tempura dipping sauce:

Ingredients: 150 ml of Chai fish stock, 25 ml of mirin, 25 ml of soy sauce.

Mix all ingredients and boil.

Shrimp Tempura (Ingredients: shrimp, eggplant, asparagus, green pepper, potato, tempura batter)

Ingredients: shrimp, eggplant, asparagus, green pepper, potato, tempura batter

Methods:

1. First, process the vegetables, thinly slice the ones that should be sliced, and cut the ones that should be sliced into small pieces. I used eggplant, asparagus, bell peppers and potatoes as sides. Then the shrimp. Shrimp is pretty cheap these days, so just use large strips of kippers or marsh shrimp. After removing the shells and pumping out the muddy intestines, keep the tails, then use the tip of a knife to scrape off the crimson membrane on top of the tails, after which make a few shallow cuts on the belly of the shrimp, then turn the belly down and press your fingers against the shrimp and you can feel the tendons snapping off.

2. The next step is to mix the pasta coat. Japanese food supermarkets sell special tempura flour, of course, is very good but more expensive, so homemade pasta. The ingredients are 150g of low gluten flour, 1 egg yolk and 100ml of water. First beat the egg yolk, then add water and mix well and finally sift the flour.

3. medium heat frying pan, when there are small bubbles, the first shrimp in the low gluten flour, shake off the excess flour, and then wrapped in a layer of coating, frying until golden brown can be removed from the pan. Turn slightly twice in the middle.

4. The same goes for the vegetables, which are first coated with flour and then coated with flour coat and fried, drained and then slightly absorbed with kitchen paper towels. Note that asparagus and so on is slightly fried on the good, otherwise easy to burn. To serve tempura, add 1 tablespoon of soy sauce (I use Lee Kum Kee's soy sauce, which is fresh and not too saucy), and 2 tablespoons of stock (I use Lee Kum Kee's soy sauce). If you don't have it, just add 2 tablespoons of stock (if you don't have it, use plain water + chicken broth instead), taste test, and then use a vegetable peeler to grate half a tablespoon of grated white radish and mix it into the sauce.