How To make Shrimp Tempura
BATTER:
3 c Cake flour
2 Eggs; beaten
2 c Ice water
TEMPURA SAUCE:
1 c Soy sauce *
*preferably Japanese-style 1/2 c Mirin
3 c Water
1 ts MSG (optional)
1 Japanese radish (daikon)
- grated TEMPURA:
1 lb Large shrimp
6 lg Mushrooms; sliced
3 sl Eggplant; cut in strips
6 Strips celery, 3" long
3 Carrots
- cut in 3" long strips 6 sl Sweet potato
- cut in 3" long strips 6 Green beans
Oil for deep frying All-purpose flour Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil. Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside. To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish.
How To make Shrimp Tempura's Videos
Shrimp Tempura | The Golden Balance
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???? Shrimp Tempura ????
1 lb Shrimp
1 tsp paprika
Salt to taste (@osmosalt)
1 cup Flour
1/2 cup starch
1 tsp baking soda
1/2-3/4 cup carbonated water
2 tsp paprika
Salt to taste
How to make tempura at home. Step by step guide.
Hi, everyone. Thank you for coming back to my kitchen. I will show you how to make delicious tempura at home.
#tempura #tempurasauce #authenticjapanesefood
Tempura batter ingredients
Cake flour 100g
Water 180ml
1 large size egg
Tempura sauce ingredients
Soy sauce 100ml
Mirin 100ml
Dashi 400ml
Deep frying time for each ingredient
Kabocha squash 3 min
Carrot 2.5 min
Shiitake mushroom 3 min
Broccoli 2.5 to 3 min
Shiso leaf 40 sec
( Oil temperature for deep frying vegetables: 160 to 170°C )
Shrimp 1 to 1.5 min
( Oil temperature for deep frying shrimp: 170 to 180°C )
I hope you enjoy cooking Japanese food. Have a wonderful day.????
HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (Secret Technique Revealed!) || Chef Nico Garcia
Tired of attempting to make Ebi Tempura, only to end up doing Camaron Rebosado? Watch this video closely to see the step-by-step guide on how to create restaurant-quality Tempura at home. No special / branded batter mixes needed!
INGREDIENTS:
1. 500g Medium-sized tail-on shrimps, peeled and thawed (I used packed shrimps from the frozen section that was intended for tempura)
2. Dry Breading (1 cup Flour)
3. Batter Mix
1 cup Flour
1 cup Cornstarch
1/8 tsp (2 pinches) Hondashi
2 Egg Yolks
2 1/2 cup Ice Cold Water
2 tbsp additional Ice Cold Water
4. Enough oil for deep-frying (Depends on your pan. Mine was about 4 cups)
5. Optional: Eggplants to complement the ebi/shrimps)
NOTE: I will upload how to create Tempura sauce in my next video. Stay tuned!
#recipe #tempura #japanesefood
Japanese Fried Shrimp/ Prawns fry | Crispy Chingri/Ebi fry/ tempura for kids Tiffin box, চিংড়ি ফ্রাই
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How To Stretch Shrimp For Tempura - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways it's done, chef prefers the 1st way since to comes out the longest.
Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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Tempura Shrimp Secrets 海老の天ぷら
Crispy Tempura shrimp is a dish that many people love, a popular dish in Japanese cuisine.
The first secret to making crispy Tempura shrimp is to use a light batter and to fry the shrimp at a high temperature. The batter should be light and airy, enough to coat the shrimp, but not so heavy that it weighs them down. The ideal batter will be light and crispy, with a delicate flavour that doesn't overpower the taste of the shrimp. The best way to achieve the perfect consistency is to use a low protein flour such as cake flour or dedicated a tempura flour. If all you have is plain all purpose flour, replace one third of the quantity with either corn-starch, potato or rice flour to lower the gluten rate. This will still result in a crispy coating. I don't normally season tempura batter as the dipping sauce contains a lot of salty soy sauce. But I suggest to add salt to the batter if you eat them without the sauce.
The second secret is to use ice cold water when mixing the batter. In fact, try and refrigerate everything, mixing bow, utensils, even the flour before use. This will help to keep the batter light and prevent it from becoming soggy.
The third secret is to not over mix the batter, simply fold the flour into the liquid until mixed, even if there’s lumps, that’s fine. Always make your batter last minute, just before frying.
When frying the shrimp, it is important to use a vegetable oil that has a high smoke point, such as canola oil or peanut oil. The oil should be heated to 340°F - 170°C before adding the shrimp. The shrimp should be fried for two to three minutes, or until they are golden brown and crispy.
Once they are crispy, remove them from the oil and drain them on a paper towel-lined plate. Serve immediately with dipping sauce and enjoy!
If you follow these simple tips, you'll be able to enjoy crispy Tempura shrimp just like the Japanese.
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