After I posted "How to straighten up a prawn for Tempura.", my other friend asked me "How do you make Tempura?".
The way I make Tempura is very very "SIMPLE", because I am a lazy C 9!
Coat the prawns with plain flour.
Prepare the batter:
1/2 cup of plain flour
1 teaspoon of baking soda
1 egg yolk
30g of grated Japanese yam (山芋、鮮淮山)
1/2 cup of water
* When mixing the batter, first mix the flour with Japanese yam, then the egg yolk, last water. Also, don't mix it too well. It is best to leave it a bit powdery. I always place a bowl of ice water underneath when mixing it.
This is Japanese yam (山芋、鮮淮山).
See that it is not that well mixed. Best to leave it a bit powdery.
I hate oil splashing everywhere, so I always have this "protective shield" when I cook. I use the smallest possible pot and to use the minimum amount of oil for deep frying because I hate leaving a "bucket" of oil afterward. This is definitely my C9 流 (way) because no other good chef will do the same as me! Wahh ka ka .... 適当・・・
My benchmark is that use the same height of oil as the prawns. Normally, prawns are about 1 cm in height, so I will top up my pot to 1 cm height of oil.
I used sesame oil to deep fry as it enhances the flavor.
When you see tiny bubbles rise, then you can gently (I MEAN REALLY GENTLY!!!) place the prawns into the pot. Also, don't add too much that the pot can't even handle!
As you can see that I only put 3 prawns in one go. Don't be too greedy girls....
The new onions, a.k.a. sweet onions (those freshly picked without being stored or dried off) are in season now. I quickly sliced up one and added Akiami Paste Prawns (a.k.a. Ami （アミ） in Japanese) for another variety of Tempura.
Sweet onions are high in water and sugar content, so they are very sweet! Also, they are less in sulfur containing compounds, hence, not that spicy.
"A" loved those sweet onion Tempura. She also mentioned how sugary they were.
Same with all other deep fried stuff, eating it fresh and hot is the most crucial way of enjoying it!
This lazy C9 can't be bothered to prepare the dipping sauce (Tentsuyu 天つゆ), I simply mixed curry powder and salt together and let the girls "sprinkle" them all over. I think it is a hype to sprinkle various flavored salt nowadays than using the dipping sauce.
The way I make Tempura is very very "SIMPLE", because I am a lazy C 9!
Coat the prawns with plain flour.
Prepare the batter:1/2 cup of plain flour
1 teaspoon of baking soda
1 egg yolk
30g of grated Japanese yam (山芋、鮮淮山)
1/2 cup of water
* When mixing the batter, first mix the flour with Japanese yam, then the egg yolk, last water. Also, don't mix it too well. It is best to leave it a bit powdery. I always place a bowl of ice water underneath when mixing it.
This is Japanese yam (山芋、鮮淮山).
See that it is not that well mixed. Best to leave it a bit powdery.
I hate oil splashing everywhere, so I always have this "protective shield" when I cook. I use the smallest possible pot and to use the minimum amount of oil for deep frying because I hate leaving a "bucket" of oil afterward. This is definitely my C9 流 (way) because no other good chef will do the same as me! Wahh ka ka .... 適当・・・
My benchmark is that use the same height of oil as the prawns. Normally, prawns are about 1 cm in height, so I will top up my pot to 1 cm height of oil.
I used sesame oil to deep fry as it enhances the flavor.
When you see tiny bubbles rise, then you can gently (I MEAN REALLY GENTLY!!!) place the prawns into the pot. Also, don't add too much that the pot can't even handle!
As you can see that I only put 3 prawns in one go. Don't be too greedy girls....
The new onions, a.k.a. sweet onions (those freshly picked without being stored or dried off) are in season now. I quickly sliced up one and added Akiami Paste Prawns (a.k.a. Ami （アミ） in Japanese) for another variety of Tempura.
Sweet onions are high in water and sugar content, so they are very sweet! Also, they are less in sulfur containing compounds, hence, not that spicy.
"A" loved those sweet onion Tempura. She also mentioned how sugary they were.
Same with all other deep fried stuff, eating it fresh and hot is the most crucial way of enjoying it!
This lazy C9 can't be bothered to prepare the dipping sauce (Tentsuyu 天つゆ), I simply mixed curry powder and salt together and let the girls "sprinkle" them all over. I think it is a hype to sprinkle various flavored salt nowadays than using the dipping sauce.
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