The first thing to pay attention to when making tempura fried shrimp is the perfect combination of oil and water. The oil used here must be light in texture, so as to ensure a non-greasy texture after frying, and the taste of the oil should not be too strong. It is strong, so you can choose rapeseed oil or sunflower oil with a lighter taste, otherwise it will affect the taste of tempura fried shrimp. Of course, you can also use a variety of oils to mix, which can bring more texture to the tempura fried shrimp flavor. Tempura fried shrimps will have a layer of coating on the outside. The choice of coating is also very important at this time. After the shrimps are coated in batter, they must be quickly put into the oil pan for dehydration. Therefore, the degree of batter coating is very important. The process must be judged accurately, otherwise it will affect the taste of tempura fried shrimp.

In addition, you must be unique in the selection of ingredients for tempura fried shrimp. The choice of fried shrimp must ensure the freshness of the shrimp meat. In addition, you must control the temperature in the oil pan when frying. Temperature ensures the tender texture of shrimp meat. If the temperature continues to rise, it will change the texture and taste of shrimp. However, it should be noted that the shrimp heads of tempura fried shrimp need to be fried for a long time. Long-term frying can fully release the deliciousness. The shrimp heads will also be completely dehydrated, resulting in a bad taste. More crispy.

Another thing to pay attention to is the tempura fried shrimp. Make sure it is crispy. You do not need to use bread crumbs to coat the flour on the fried shrimp. The bread crumbs are relatively loose and will cause a loose texture. It is best to use simple flour and starch, mix it according to a certain ratio, apply it on the shrimp and fry it, so that the taste is crisper and tender. If you like to eat more nutritious, you can add eggs , add the eggs and stir briefly, then you can coat the shrimps in flour. The texture will be exceptionally crispy and tender. Making it at home is no better than buying it from restaurants or food stalls.