Hotels & Restaurants in UAE
Tempura Moriawase
1. Remove the shrimp’s head and shell. Then devein the body, leaving the tail intact. 2. Make several cuts across the underside of each shrimp so that they lie flat. 3. Cut off the tip of the tail and force out any moisture with the dull side of the knife. 4. Wash all vegetables including the whole baby corn and cut the carrot and sweet potatoes into 3-inch long (1/2 inch thick) bite size slices. 5. To make the tempura batter, mix all the ingredients for the batter and beat until a thick texture is achieved. 6. Coat the the shrimps and vegetables one after another in wheat flour. Dip in the tempura batter to coat loosely. Fry in hot oil at 160 to 180 degrees Celsius until golden brown. 7. To make the tempura sauce, start doing the bonito stock. Boil the fish flakes in 1 cup of water then, drain off the water in a bowl. 8. Mix the bonito stock with all ingredients for the tempura sauce. Heat to boiling pt. 9. Serve shrimps & vegetables with tempura sauce.
Ingrediants:
Shrimps, with shell (16-18 pcs./kg. or 50-60 1, Carrot, cut into 3 in. long x 1/2 in. thick slices, Babycorn, Sweet potato, cut into 3 in. long x 1/2 in. thick , Vegetable oil (for frying), Wheat flour, Egg yolk, fresh (for Tempura batter), Iced water (for Tempura batter), Tempura batter flour (for Tempura batter), Bonito flakes (for Bonito stock), Water for boiling (for Bonito stock), Konbu leaves (for Bonito stock), Bonito stock, fish flakes (for Tempura sauce), Soya sauce (for Tempura sauce), Mirin, sweet Jap. wine (for Tempura sauce), Sugar (for Tempura sauce), Condachi, fish powder (for Tempura sauce), Ginger, grated (for garnish), Radish, grated (for garnish)&&3, 1, 20, 1, 1000, 100, 1, 2000, 160, 5, 600, 2, 5, 1, 1, 1, 1/4, 5, 10&&3, pc, 1, pc, 2, 1, pc, 2, 1, 1, 2, 1, 5, 5, 5, 4, 4, 1, 1
Category: Main Dishes
Back