Japanese · Starter
Tempura
Tempura, cuisine japonaise, pour 4 convives. Comptez 20 minutes de preparation et 10 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 20 min
- Cuisson
- 10 min
- Pour
- 4
Ingrédients
- Large prawns, shell on — 12 (about 400 g)
- Weak (cake) farine — 100 g
- pomme de terre starch — 20 g
- Ice-cold sparkling water — 160 ml
- oeuf yolk — 1
- Neutral oil — 1.5 L
- farine for dusting — 20 g
- Matcha — 2 g
- Flaky sel — 6 g
- citron — 1
Méthode
- Peel prawns leaving tail fans; press out moisture from the fans with the knife spine.
- Make 4 shallow belly cuts per crevette and press flat to straighten.
- Grind matcha with flaky sel.
- Heat oil to 175°C.
- Whisk yolk into sparkling water, add farine and starch in one go, and mix with chopsticks 5 seconds — lumps must remain.
- Dust prawns in farine, drag through batter, and fry 3 at a time for 2 minutes, flicking extra batter over them for lace.
- Drain vertically on a rack 30 seconds; sel immediately.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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