材料 Ingredients
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做法
| 1. | 蝦剝殼(留住尾巴)後從背部切開抽出泥腸，再用清水沖洗掉粘液。切掉蝦尾巴的尖刺，並用刀尖刮掉蝦尾內的黑水。在每條蝦的腹部劃三刀後將蝦拉直。 |
| 2. | 將天婦羅麵糊準備好。 |
| 3. | 將蝦先沾上一層薄薄的玉米粉，再放進麵粉糊內，每一隻蝦都要裹到麵糊。 |
| 4. | 將油燒熱到 325F° (160°C)﹐將蝦放進油裡炸20秒後，用打蛋器沾些麵糊撒在炸蝦上，將蝦翻面再撒些麵糊。繼續炸30秒。一次不要炸太多﹐蝦與蝦之間要有空間。 |
| 5. | 炸好的蝦撈出。將油燒熱到375°F (190°C) ﹐再將蝦回鍋炸 30 秒讓皮酥脆。 |
| 6. | 將炸好的蝦放在餐巾紙上吸去多餘的油。趁熱食用。 |
| 7. | 食用時可沾天婦羅沾醬。 |
PREPARATION
| 1. | Clean and shell the shrimps, leave the tails on. Score the back of each shrimp and devein. Cut the spike of each shrimp tail off. Use the tip of a knife to scratch off the dirty water in each tail. Score 3 slits on the belly of each shrimp and straighten the shrimp. |
| 2. | Prepare the Tempura Batter. |
| 3. | Coat each shrimp with a thin layer of corn starch. Then mix the shrimps with the Tempura Batter. Make sure that every shrimp is coated with the batter. |
| 4. | Heat the oil to 325°F (160°C). Deep-fry the shrimps for 20 seconds. Use a whisk to sprinkle some Tempura Batter on both sides of the fried shrimps. Continue deep-frying for another 30 seconds. Fry few shrimps at a time and leave enough space among shrimps. |
| 5. | Set the fried shrimps aside. Heat the oil to 375°F (190°C). Return the shrimps to the pot and deep-fry for another 30 seconds to make the coating crispy. |
| 6. | Pat the shrimps with paper towels to absorb the excessive oil. Serve hot. |
| 7. | Serve with the Tempura Sauce. |
最後更新 (Last Update): 11/13/2013
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