Tempura prawns are one of the most representative snacks of Japanese cuisine, at least in the western world. The technique to make tempurized prawns, which we will teach you in recipes, will help you to make any type of recipes such as vegetables in tempura. Tempura dough is a fine dough with which different foods are collected, unlike other rebobes, Tempura is more delicate and very crisp. Perfect to accompany this type of preparations. Lets go with the recipe step by step of these Japanese style prawns.
| 🚻 4 Diners | 🕘 10m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make prawns in Japanese tempura: |
| 100 grams of flour for tempura 1 egg 100 milliliters of very cold water or water with very cold gas 10 ice cubes aceite for fry 12 Large prawns sambaizu sauce: 1 small glass of rice vinegar or mirin mirin ½ small glass of soy sauce 4 teaspoons of sugar 1 piece of algae kombu |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make prawns in Japanese tempura:
1. The secret of a crispy tempura is to mix the ingredients being very cold. So before we put on it, we will start by cleaning the prawns very well. Reserve. Rest the peel leaving the tail part, and very carefully also remove the gut that is that black thread, visible at the top of the prawn.
Trick: You can take advantage and cut vegetables such as carrot and zucchini to do with the prawns.
2. Now yes, to make the authentic Japanese tempura mix the beaten egg with cold water. When these ingredients have been integrated, you must go by throwing the flour for tempura little by little until you get a homogeneous and sticky dough. If you want to get a crispy booper you can use water with gas or soda to make the tempura, you can also use white wine.
3. Leave the bowl with the tempura on another bowl with water and ice, the idea is that this dough maintains a temperature as cold as possible all the time, while heating the oil, it is important that you have a deep pot with enough oil . You can use a wok or if you have a fryer.
4. See by introducing the prawns, one by one, in the tempura dough that we keep in the cold. You can hold them through the tail to help you soak them completely in the mixture. Reserve on absorbent paper to remove excess oil.
5. To make the Sambaizu sauce simply mix all the ingredients and place the seaweed piece inside the container where you want to save it. If you do not have the algae do not worry, you can do without this ingredient.
6. Enjoy then your prawns in Japanese tempura, with a little Sambaizu sauce and enjoy. This excellent Japanese appetizer is ideal for sharing with friends and remembers that you can do it with other ingredients such as other vegetables or even meat. And if you want to complete a menu with oriental touches I recommend serving you as a second dish loin with vegetables and white rice.
