Steps to Prepare Favorite Crispy Tempura

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Perfect Crispy Tempura. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Crispy Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy Tempura is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Crispy Tempura using 10 ingredients and 7 steps. Here is how you can achieve it.

Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.

Ingredients and spices that need to be Make ready to make Crispy Tempura:

1. 1 tbsp Mayonnaise
2. 4 Shrimp
3. 1 Eggplant (small)
4. 50 grams Kabocha squash
5. 2 Raw shiitake mushrooms
6. 2 leaves Shiso leaves
7. 50 grams Flour
8. 75 ml Water
9. 1 Vegetable oil
10. 2 cm Lotus root

Steps to make to make Crispy Tempura

1. Devein and peel the shrimp, but keep the tail on. Make 3 or 4 slits on its underside.
2. Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section. Make small incisions to cut the sinew, and pull the shrimp straight.
3. Slice the eggplant in half lengthwise. Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain.
4. Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces. Remove the stalks of the shiitake mushrooms and cut in half.
5. Peel the lotus roots and slice into 5 mm wide pieces. Soak in water with a little vinegar and drain.
6. Put some mayonnaise into a bowl. Add water in batches and mix well. When mixed evenly, add the flour. Stir until it's still slightly floury.
7. Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7. Deep-fry in vegetable oil.

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So that is going to wrap it up with this special food Simple Way to Make Quick Crispy Tempura. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!