What are tempura shrimp?

The shrimp tempura is a spicy food consisting of shrimp for printing the batter, which have been fried in oil until their coating becomes sharp and gold. The dough used to produce shrimp Tempura traditionally consists of only two or three ingredients and is mixed as little as possible to create a sharp coating. Shrimps Tempura is often consumed separately, although they can also be added to soups or served above noodles. While the Tempura cooking technique is strongly associated with Japanese cuisine, it is generally believed that it was actually introduced by the Japanese by Spanish and Portuguese missionaries.

One of the defining characteristics of shrimp tempura is its simplicity. Traditionally, tempura dough consists of only two or three ingredients: flour, cold water and in some cases eggs. While some modern chefs decide to adjust this recipe by adding spices and jumps such as baking powder, traditionalists claim that simple doughs are doing an excellent tempura. Whether they areTheir components, regardless of the preferences of the ingredients, most chefs adhere to the principle that the tempura dough should be mixed as light as possible. This prevents the mixture from becoming too sticky, which would result in a heavy coating, which is rather heavy than light and crunchy.

After the dough, the temporal temporal temporal is a relatively simple process. Cooking lord is heated until the oil reaches the temperature of approximately 350 degrees Fahrenheit (176 degrees Celsius). Then the raw shrimp, which were washed, nose, dried and floured, soaked and carefully fallen into hot oil. The shrimp is fried until the dough becomes gold and fresh.

Often the shrimp tempura is served as an independent food accompanied by sauce. Sometimes it is also integrated into soups. Shrimp prepared in this way can also be served on thick buckwheat reindeer.

Cooking Tempura Cooking is a strong connectionENA with Japanese cuisine and Japanese restaurants around the world are commonly found seafood Tempura and vegetable dishes. In general, however, it is believed that the concept of deep deletion of food was actually introduced to the Japanese of the Spanish and Portuguese missionaries in the 16th century. While the idea of ​​deep vegetables and seafood could come from abroad, the Japanese adapted this technique to the dominant taste and the available foods of their country. Until the 18th century, food like Tempura Shivet has become a popular feature of Japanese cooking.