How to cook fried shrimps tempera?!
How to cook fried shrimps tempera?
chinese typ of cooking
Answers:
you can find recipes for tempura batter or you can just buy the mix. You take fully cooked tail on shrimp and place on bamboo skewer and dip into batter, or just batter and place in hot oil to fry.
Don't you mean tempura and it's Japanese not Chinese.
To the guy above me...what's the recipe, know it all?
Shrimp Tempura
6 servings
1 1/2 pounds medium shrimp
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ice water
1 teaspoon vegetable oil
1 large egg, lightly beaten
Peanut Oil
Hot cooked Rice
Sweet and Sour Sauce
Peel and devein shrimp; set aside. Combine flour, cornstarch,
baking powder, salt, water, vegetable oil, and egg; Stir mixture
until smooth. Heat peanut oil to 375 F in a wok or deep fryer.
The oil should be 2-3 inches deep in the wok. Dip shrimp into
batter and fry until golden brown. Drain on paper towels and serve
over rice. Top with sweet and sour sauce. Serve tempura sauce on
the side or sprinkle on top to taste.
Sweet and Sour Sauce
1/2 cup sliced carrots
1/2 cup chopped green peppers
31/2 tablespoons cornstarch
1 cup water, divided
1/2 cup sugar
1/2 cup white vinegar
1/3 cup catsup
1 tablespoon light soy sauce
1 (151/4-ounce) can pineapple chunks, drained
Cook carrot in a small amount of boiling water 1 to 2 minutes; add
green pepper, and cook an additional 1 minute. Drain and rinse
with cold water. Set aside.
Combine cornstarch and 1/3 cup water, stirring until smooth.
Combine remaining 2/3 cup water, sugar, vinegar, catsup, and soy
sauce in a saucepan; bring to a boil over medium heat. Gradually
stir in cornstarch mixture; stir constantly, until thickened. Stir
in vegetable mixture and pineapple chunks. Yield 31/2 cups.
Actually it's JAPANESE not CHINESE...
Enjoy!
INGREDIENTS:
12 large shrimps
1 egg
1 cup all purpose flour
1 cup ice water
Vegetable oil for frying
PREPARATION:
Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Lightly press the back of shrimps to straighten.
Remove the dirt from the tails of shrimps, using a knife. Dry shrimps on paper towels. Make tempura batter. Heat the oil to 340F degree. Flour shrimps before frying. Dip the shrimps in the tempura batter. Fry the shrimps until crisp.
The chinese type of cooking tempura has a thicker batter
1 cup flour
1 egg
1tbsp baking powder (Use only Calumet)
1/2 cup of Soda Water (Add depending on thickness you want)
I assume also you would want the sweet red sauce as a dipping sauce just like in many chinese tak out.
Ketchup
Sugar
Vinegar
Drops of Sesame Oil
*Just mix it up & do not overpower vinegar .
(This is the quick method) If you want authentic just do this as a reduction but add pineapple in the sauce then strain .
Hope this helps!
just kike chip's.
Try the following
Shrimp tempura
For the batter
75g/2?oz cornflour
75g/2?oz plain flour
1 free-range egg, lightly beaten
188ml/6?fl oz beer
For the prawn tempura
vegetable oil, for deep-frying
50g/2oz plain flour
1.5kg/3lb 5oz uncooked shrimps, shells and central veins removed
soy sauce, to serve
Method
1. For the batter, sift the cornflour and flour together into a medium bowl.
2. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
3. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Place the flour onto a plate and dredge the shrimps into it to cover well. Dip the shrimp into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
5. Carefully remove with a slotted spoon and drain on kitchen paper.
6. Serve in bowls with a bowl of soy sauce for dipping
I find that a fine batter is produced by using corn flour and a little soda water just to make a kind of runny batter. Clean and de-vein the shrimp then toss them, in just a dusting of corn flour, put them in your batter mix and cook for a few minutes in hot oil until the batter is golden. Serve on a bed of crispy fresh cooked Baq Choy, (Chinese Cabbage), and for colour add a few finely sliced radish. You could put a drizzle of hot chillie sauce on the side of the plate, (not everyone likes the hotness of the chillie).