Main ingredients:
6 shrimp; 75g tenpura flour; 110ml ice water; appropriate amount of ice cubes.
Seasonings:
15g Japanese soy sauce; 15g mirin; appropriate amount of cooking oil.
Taste: Light; Cooking method: Fried; Time: Half an hour; Difficulty: Moderate.
Tenpura (Japanese Fried Shrimp) Detailed Cooking Steps
Peel the shrimp, leaving only the tail, and gently cut the back to remove the shrimp line.
Turn the shrimp over, with the belly facing up, and gently cut a few lines to cut off the shrimp tendon.
Turn the shrimp over again, with the back facing up. Press the shrimp body with your hand.
So that the shrimp can lie flat on the cutting board as shown in the picture.
Add tenpura flour to the ice water that has been weighed.
Gently stir with chopsticks. Do not beat the mixture like we usually do with egg liquid. It is good when small lumps float on the surface.
Put the ice cubes in a larger bowl.
Place the bowl of batter on the ice.
Preheat the oil to 175-180 degrees Celsius. Dip a little batter with chopsticks into the oil. If it floats up immediately and does not sink to the bottom, the oil temperature is good.
On the other side, dust the shrimp with a thin layer of dry flour first.
Shake off the excess flour, then use chopsticks to dip the shrimp tail in the thin batter.
Put it upright into the oil.
Quickly release the chopsticks to make the shrimp straight.
Halfway through, hold the shrimp with a fork, and use chopsticks to dip the batter on the shrimp to complete the “shaking silk” process.
After frying, place it on kitchen paper to absorb the oil, and then serve it on a plate. The best time to enjoy it is within 30 seconds after it is out of the pot. If you don’t have ingredients such as white radish at home, you can make a simple seasoning sauce by mixing mirin and soy sauce.
