Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crispy tempura. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Crispy Tempura is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Crispy Tempura is something that I’ve loved my entire life. They are nice and they look fantastic.
Tempura is best served hot with salt or tempura dipping sauce and is often garnished with grated daikon radish. How To Make Crispy Tempura At Home. Make the tempura batter: Sift the flour into a large bowl.
To get started with this particular recipe, we must prepare a few components. You can cook crispy tempura using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Crispy Tempura:
- Take 1 tbsp Mayonnaise
- Take 4 Shrimp
- Take 1 Eggplant (small)
- Make ready 50 grams Kabocha squash
- Take 2 Raw shiitake mushrooms
- Take 2 leaves Shiso leaves
- Prepare 50 grams Flour
- Get 75 ml Water
- Make ready 1 Vegetable oil
- Make ready 2 cm Lotus root
Learn how to make crunchy shrimp tempura with the easy to follow steps in this shrimp tempura recipe. Crispy and delicious homemade Shrimp Tempura! Tempura is one of the most popular and well-known Japanese dishes that is widely enjoyed around the world. The Shrimp Tempura is so crispy that everything can be eaten just fine.
Instructions to make Crispy Tempura:
- Devein and peel the shrimp, but keep the tail on. Make 3 or 4 slits on its underside.
- Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section. Make small incisions to cut the sinew, and pull the shrimp straight.
- Slice the eggplant in half lengthwise. Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain.
- Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces. Remove the stalks of the shiitake mushrooms and cut in half.
- Peel the lotus roots and slice into 5 mm wide pieces. Soak in water with a little vinegar and drain.
- Put some mayonnaise into a bowl. Add water in batches and mix well. When mixed evenly, add the flour. Stir until it's still slightly floury.
- Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7. Deep-fry in vegetable oil.
I'm warning you that you might end up eating even the tail just because of how crunchy every single part of the tempura is. See more ideas about Tempura recipe, Crispy shrimp tempura recipe, Shrimp tempura. Shrimp Tempura - the best shrimp tempura recipe ever, made with a crispy, airy, light, and non-greasy. Fried enoki mushroom gives ultimate way to enjoy crispy golden fried mushroom as side dish and snack. Fried mushroom tempura is alway satisfying.
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