Clean the shrimp as usual, leaving only the tail.
If you want tempura to have a semicolon, leave shrimp alone. If you want to make them straight, you need to deploy every shrimp, ride on a skeleton and omit in boiling water. Then remove, cool in cold water and dry out the napkins.

2 step

We whip the egg with water very much to appear foam. Quickly add flour and mix. You do not need to try to thoroughly stir the clarity, otherwise it will turn out too dense and heavy.

3 Step

Heat oil for fryer. You can prepare in a special fryer, you can in a deep frying pan.
We sprinkle our shrimp to flour and dip in Clar, so that it completely covered it, besides the tail, and then put it in oil. Oils should be so much that the shrimp is entirely under it.
The oil will be strongly foaming with large bubbles, when they will become less - this means that Tempur is ready and you can take it out. Let's pull the shrimp shovel and leave then context from the oil on a paper napkin.

4 Step

Most often, tempura is served with radish salad. Prepare it is simpler. You can use carrots as a supplement. We roll out both on the grater, mix and refuel olive oil. You can still add a grated ginger root or a little Japanese horseradish - Vasabi.

Before serving, the temporary is slightly sprayed with lemon juice.

Step 1: Prepare shrimps.

First of all, we put a glass of purified water in the freezer. After that, take shrimps, put them, without unpacking, in a bowl with cold running water and leave in that kind on 10-15 minutes Or until the moment until they completely hurt. Then we thoroughly rinse them from sand, dry paper kitchen towels and we deliver seafood from the heads, as well as shells, while leaving the last phalanx of the tail.

Further the edge of the kitchen knife is carried out along the back of each shrimp, slightly cutting meat fabrics, and we remove the black bodies from the wooden toothpick, the gastrointestinal tract.

Then on the inside of the tail we make three shallow transverse cuts, so that shrimp during the frying did not turn into the ball, and remained smooth.

Breeching with paper kitchen towels again, spread it on a cutting board and with the help of a sieve with a small grid, we peel seafood from all sides with a thin layer of flour for tempura, quite enough 50 grams.

Step 2: Heat the oil and prepare purple.

Now put on a strong fire with a small cauldron or a pan and pour sesame oil there, it should be so much so that you can completely immerse the shrimp. We give fat the opportunity to warm up well until light smack appears on the surface, if this is not done, instead of tempura, the seafood "Free" will turn out. After that, immediately begin to cook Clar! We send a chicken egg in a deep bowl, ice water from the freezer and slightly whipping them with a whisk to a homogeneous consistency.

Further putting there 100 grams of special flour, again we mix everything and that the dough remains cold, add 2-3 ice cubes into it.

It is better not to neglect the temperature of the klyar, otherwise, with frying, it will absorb the excess fat, as a result of which Tempura will mock and will not receive the desired crunch characteristic. In the resulting mixture, flour flour are welcome, so it will take no more 4-5 minutes.

Step 3: Cooking shrimps in Tempura.

After that check the oil! With the help of a tablespoon, we drip into it a little klyar, if he curled a lump, slowly sank to the middle of the hot tank and also slowly surfaced, while having increased twice - the fat warmed up to the desired temperature! Suffoil the flour shrimp into the dough, so that it envelopes seafood with a snow-white coat, and very gently lower them into the hot oil.

About after 1 minute Shrimps will pop up and well roasted on one side. Using a wooden kitchen blade, and better special bamboo sticks, turn them onto another side and twisted to a golden crust.

Further by conveying a ready-made dish on a paper kitchen towel, pre-unfolded on the tabletop, and let him be able to absorb excess fat. At this time, the remaining shrimps in the same way. Then lay them on a large flat dish and we serve them to the table with soy sauce.

Step 4: Apply shrimp in Tempura.

Shrimps in tempura are fed in warm form as a snack. Seafood lay down slide on a large flat dish or distribute portions on plates and are served with soy-based sauces with the addition of sesame, grated fresh ginger, soup of Miso, wine vinegar, Hondasi fishing broth, sak, sugar, acute chili pepper or lemon juice, and also Many other products. Enjoy delicious and simple Japanese food!
Bon Appetit!

For frying it is better to take sesame oil, but if not, peanut or, in the extreme case, you can take plant refined;

Clarket retains its temperature on average from 5 to 7 minutes, so if there is time, it is better to cook it in 2-3 clips, that is, parts, in front of the roasting of each portion of shrimp. For too long the insistence of the mixture quickly settles, as a result, the dish can not be so air;

If during testing the temperature of the oil a piece of the dough dropped to the bottom of the dishes - the fat will not be heated, let him grow well, otherwise spoil the dish!

You need to turn the shrimp only 1 time, as soon as they cover the ruddy crust, they must be immediately removed from the heated oil and shifted onto the napkin;

The same method prepare other seafood, small pieces of chicken or raw vegetables, pre-sliced \u200b\u200bwith slices with a thickness of 2-3 millimeters.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

The world's most popular in the world is conquered original Japanese dishes. If you think that the National Food of the Japanese is only sushi and snacks from rice or seafood, then deeply mistaken. Lovers of the country of the rising sun and vegetables, and fruits, and poultry meat, which here are preparing in a special way and call this method of cooking temporary. For such snacks, they use special flour. To prepare a real Tempor, close to the authentic option, you need to know several important secrets of the original Japanese formulation.

What is Tempura

This word is not at all Japanese origin, portuguese missionaries have been introduced, denoting this term post, because in the translation "Tempora" is "time" in the plural. During periods of time-seasoned three-day posts, Catholics were allowed to eat vegetable products and seafood products, and one of the ways of their preparation was roasting slices of vegetables, fruits, fish in a crunchy grain.

The etymology of the dish title fully reveals its essence, because Tempura is pieces of products grilled in a light airbag. Later it is a simple, but the delicious dish passed to the Japanese, where it became national. Moreover, initially according to the technology of cooking Tempura, I answered the basic principles of Japanese cuisine: products are prepared on strong fire in the fryer so that they are practically not warmed, but remain almost raw inside the golden fur coat.

If you are interested in the question: Tempura - what it is, then know that this is not just a snack, but a whole category of dishes, including fish, meat, seafood, vegetables and even sweet fruits, which are roasted in a special grasty on vegetable oil. Depending on the base product used to prepare a snack, its name changes. For example, the most popular in Japan "Eby Tempura" is shrimp in the batter, and Syak Tempura - Salmon in Klyar.

What is the tempura needed and where to use it

Based on the fact that Tempura is an original way of cooking products, not a separate dish, this technology is used for frying not only pieces of vegetables or seafood. For example, in Japanese restaurants in such a clarity, a little rice vinegar is added and rolling rolls in it, which are then fried in deep breath. In addition, mushrooms and chicken meat are obtained very tasty in the temp. Such dishes can be used as a snack, side dish or an interesting satisfying supplement to fresh vegetable salads.

How to cook tempura at home

This type of dishes refers to the category of simple and affordable snacks, because, in fact, you can prepare tempura from any vegetables, seafood, meat or fruit with a dense pulp. The main thing is to accurately adhere to the original formulation by kneading the grain, monitor the oil temperature in the pan, so that it does not impregnate the clarity, and, following the Japanese culinary traditions, to take only high-quality and fresh products for filling.

Flour for Tempura

To make tempura close to the original, you need to be very responsible to approach the choice of flour, because this is the main component, thanks to which you can get a delicious Japanese snack. It is better if the recipe will be used by purchased templar flour of good quality with a balanced composition and without extraneous impurities. If there is no such product in your stores, you can try to make it yourself. To do this will have to mix:

• wheat flour;
• rice flour;
• starch;
• corn flour;
• a little small sea salt.

Tempura recipe

You can prepare this delicious Japanese snack with different fillings, but the recipe for them all will differ little. Taking the classic option of dishes as a basis and a variety of spices, you can even make your own tempura recipe. There are two options for cooking this traditionally Japanese kushan:

1. Products are cut into small slices, and each of them is roasted separately.
2. The filling for snacks is crushed, and then mixed with a klyar and fries in the form of a thin pancake, which is then divided into small lobes.

Class Tempura

• Time: 2 minutes.
• Number of portions: 8 persons.
• Calorie dish: 165.2 kcal per 100 grams.
• Purpose: for the preparation of tempura.
• Cuisine: Japanese.
• Difficulty: Easy.

In essence, the basis of this popular Japanese snack is a special templar calcare, consisting of flour with a combined composition, chicken eggs and water. The peculiarity of the formulation is that the test components are simply mixed with the spatula until a homogeneous state - it is not necessary to thoroughly squeeze or hit, for it will not be an original tempura, but a completely different dish. The consistency of the templar test must be in moderate liquid, but do not drain with pieces of the jet fillings, but tightly cover the slices from all sides.

Ingredients:

• flour tempor - 150 g;
• egg chicken - 1 pc.;
• water - 240 ml;
• salt, pepper - to taste.

Cooking method:

1. In a deep plate, pour water, pour salt and pepper, knock the egg. Mix.
2. Gradually adding the flour, bring the Clar to the desired density.

With fish

• Time: 12 minutes.
• Number of portions: 4 persons.
• Calorie dish: 373,5 kcal per 100 grams.
• Purpose: For a snack, to the festive table.
• Cuisine: Japanese.
• Difficulty: Easy.

The Japanese are more likely to prepare this dish with different varieties of fish and seafood, and the ideal of them is considered such Tempur, inside which the filling remains almost raw. To do this, it is necessary to carefully monitor the temperature of the fryer and split it to such a state so that the clarity quickly shrinks, the crispy air crust of appetizing golden color was formed, but under it, fish pieces remained only warm.

Ingredients:

• red fish or seafood (mussels, shrimp, squid) - 330 g;
• flour tempura - 165 g;
• water - 250 ml;
• egg chicken - 1 pc.;
• salt, spices - to taste;
• vegetable oil - 180 ml.

Cooking method:

1. Fish or seafood rinse under running water, dry. Remove bones and insides. Fish fillet cut into small oblong pieces with a thickness of 1-1.5 cm.
2. From flour, eggs and water to intervene the clarity. Add salt and spices to taste.
3. In a fryer or a frying pan with high boards warm the vegetable oil to a boil.
4. Alternately dip the fish pieces into tempted dough and omit in the boiling fat a few minutes before the appearance of a ruddy crust.
5. After frying, laying a temporary towel to save the finished dish from excess fat.

With sweet fruit

• Time: 15 minutes.
• Number of portions: 5 persons.
• Calorie dishes: 229.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Japanese.
• Difficulty: Easy.

If you want to pamper your delicious rapid dessert, take a tempura recipe with sweet fruits. Fruits are suitable with a dense flesh - bananas, apples, pears, mango, pineapple. In order not to lose the tempted dough, it is better not to add sweeteners to it. If suddenly a ready-made dessert will seem unreard, you can sprinkle pieces of fruit in a crook of sugar powder, pour honey or sweet berry sauce.

Ingredients:

• sweet apples - 2 pcs.;
• banana - 1 pc.;
• pear - 1 pc.;
• egg chicken category C2 - 1 pc.;
• flour tempura - 120 g;
• water - 190 ml;
• sugar powder - to taste;
• vegetable oil - 145 ml.

Cooking method:

1. Divide apples and pear with a knife for halves, clean the peel, remove the seed boxes, cut down the middle thickness.
2. Banana flesh cut in thick circles.
3. Pieces of fruit blot with a paper napkin to remove the juice spoke (on dry slices, the dough is better).
4. In deep containers, connect the egg and water, stir, spread the flour. It is not necessary to mix the dough to mix - just make some circular movements so that flour lumps diverged.
5. In a deep pan, heales vegetable oil for fryer, lower the portion of fruit slices, pre-coated with a klyar.
6. Fry on high heat 2-3 minutes before shuttering.
7. Finished fruit-tempura lay out first on a paper towel, but only then on a plate. Put sugar powder.

• Time: 30 minutes.
• Number of portions: 5 persons.
• Calorie dish: 1200 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: Easy.

Easy, tender, air Tempura with fresh vegetables will become the perfect addition of the lean table, because the food should also be delicious and beautiful. As a basic product, any vegetables can be used - eggplant circles, cauliflower inflorescences, onion rings, carrot plates, pumpkin plates, asparagus stalks, etc. True, fruits with hard skurt it is better to clean it, and some will not prevent a little privacy.

Ingredients:

• cauliflower - 1 Kochan;
• zucchini - 1 pc.;
• pepper Bulgarian - 1 pc.;
• water - 210 ml;
• flour tempura - 180 g;
• egg chicken - 1 pc.;
• salt, seasonings - to taste;
• vegetable oil - 170 ml.

Cooking method:

1. All vegetables need to scroll under the crane, color cauliflower scroll into small inflorescences, lean in salted water 2-3 minutes.
2. Zucchini Cut the circles, Bulgarian pepper - thick straw.
3. Of the water, flour and eggs, prepare a liquid temporary dough, sprinkle and turn your beloved seasonings to taste.
4. Shot with butter will split, put the pieces of vegetables, pre-dipped in the grain.
5. Fry to rosy on a strong fire, after which the excess fat will remove the napkin.

How to serve

In Japan, the homeland of this delicious dish, tempura is fed by a special way. With pieces of products roasted in a gentle airbag, a special Tempura sauce is served, which is called Tensa. This original gravy consists of Dasha broth, Mirina and a bright soy sauce. A little pickled ginger and pieces of white radish Daikon are put on a plate with tempura. It can be served fried foods as a separate dish, but often it is complemented by a rice garnish or a light salad of fresh vegetables.

If you decide to prepare such a simple, but at the same time a very original dish of Japanese cuisine, remember some important secrets of delicious and correct tempuras:

• Water for the preparation of the dough is taken very cold, even ice - only then the canter is obtained by the desired liquid consistency, because the flour does not have time to highlight gluten.

• The larger effect effect can be achieved if we replace the usual mineral water - gas bubbles will create a gentle cloud crust on the surface surface.
• Some products used as a filling is better to predend minor heat treatment so that after fast griring in the batter they did not remain hard, rigid or fibrous. It is most of vegetables, meat, seafood, which in front of the roasting is better to quickly welcome or hold the hot oven for a couple of minutes.
• To obtain tempura, close to the Japanese original, it is better to use a special tempry flour. If you do not have such a product, make it yourself, crushing the rice and corn cereals with a coffee grinder, and then mixing with conventional wheat flour and starch. Do not forget to further sift the resulting mixture.
• So that the products are fried in the batter remained innocent and did not have unpleasant odors, the oil for frying should be taken refined, deodorized, exceptionally clean, without precipitation and extraneous impurities.

Video

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The recipe "Tempura shrimp": on the back of a shrimp we make a longitudinal cut, not so deep as in the photo (I have such already prepared specifically for cooking-frying

Tempura shrimps are a traditional Japanese dish, which is served with a sauce and a garnish in the form of rice or fresh vegetables. What are such shrimps?

© Provided: Woman "S Day

Ingredients

Shrimps - 700 g

Bay leaf - 1 pc

Plant refined oil (for frying)

For dough

Wheat flour - 120 g

Chicken Eggs - 2 pcs

Vegetable oil species. Let's get closer to those that stand on the shelves in supermarkets, and let's try the most delicious dishes with them. Vegetable oils have a magical composition of polyunsaturated fatty acids, vitamins and trace elements. The variety of assortment on store shelves is amazing. This article will tell all about the types of oil, about the rules of choice and dishes that are easy to prepare with one or another vegetable oil. Coin oil © provided: Rambler Internet Holding LLC is extracted from sesame seeds with cold pressing.

Shrimp Tiger 13-14 pieces, egg chicken 1 piece, purified water (ice) 1 cup, ice 3 cube, flour for tempuras 100 grams in a pickle and 50 grams for sprinkling, sesame oil (for frying) how much will it be needed. Step 1: Prepare shrimps.

Tempura shrimp - step-by-step recipe with photos. Calorie: 4908 kcal.

Water - 170 ml

Plant oil refined - 2 tbsp.

Salt - 1 pinch

Number of portions: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Feed temperature: hot dish

Type of processing: fry

Cuisine: Japanese

Reason: Casual

Season: all year round

Description

Japanese cuisine connoisseurs will certainly appreciate this easy original dish.

Cooking method:

Boil shrimp for 2 minutes in salted water with a laurel sheet. We remove the head and clean the shrimp, leaving only the tip of the tail. We remove the black vest from the back side. Preparing the dough. Separate yolks from proteins and weeping ice water. Whip proteins. Mix flour with salt and pour, stirring, water with yolks. We whip the dough, add vegetable oil and beat again. Gently introduce air squirrels into the dough. Holding a shrimp behind the tail, dip it in the dough and immediately omit in well-heated oil. We take out onto the paper napkin after the dough increases in volume and slightly shut down. Apply with soy sauce.

By the way, some of the shrimps can be replaced with mushrooms, pieces of vegetables and even leafs of parsley or celery.

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The kitchen of the Mediterranean is loved by those who prefer a healthy lifestyle. In the Mediterranean menu there will always be all the most fresher and useful! Fish, seafood, greens, olives and olive oil, spaghetti from solid wheat varieties, garlic, zucchini ... Nothing that hurts your figure! Passion.ru Especially for his readers gathered five recipes for the real Mediterranean lunch, which you can cook in the coming weekend, plunge into the summer and present yourself on the shore of the warm sea.

If you have ever tried this dish, then you will certainly want to try it again and again. Simple, fast in preparation, but at the same time unusually tasty, it fell in love with not only Asians, but also many Europeans. Want to learn how to cook real shrimp Tempura? Then follow our step-by-step recipe.

Ingredients:


Raw chicken egg
Salt
Ice water

Cooking method:
1. Clean shrimp from the shell, leaving tails.

2. Sprinkle shrimp flour for tempura.

3. Pour into the deep pan oil, it should be so much so that you can completely dip the shrimp.

4. Prepare a pickle for tempura: Mix flour, water and egg, add some ice there and mix well.

5. Before frying products, check the oil for readiness - drip in it a little dough if it boils, it means you can start the frying shrimp.
6. Slide the shrimp into the clarity and put it in boiling oil. It is necessary to turn it only once. As soon as the piece covers the crispy crust, it needs to be removed and shook the surplus of oil.

Feed darkness shrimp with soy sauce, dykon, ginger and vegetables.

Also for this dish, you can make a special sauce for tempura. To prepare such a sauce you will need:
1/3 cup of Hondasi fish broth (either 1/3 cup of water + 1/2 h. Dry granulated chundasy broth)
3 tbsp. L Soy Sauce.
2 tbsp. l. Sake
2 h. L. Sahara

Cooking method:
Put all the ingredients in a saucepan, mix and bring to a boil.

Bon Appetit!

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