There are no cumbersome steps. No batter. The technique & taste is authentic, the island people kissed. The tempura made by this method is extremely thin, brittle, and thin enough to be negligible; the internal shrimp can remain crisp and tender.
All the ingredients are as follows: 1 芡 powder 2 eggs a 3 tempura special bread crumbs
* Prepare the shrimp * shrimp to the head to remove the shell, the back is divided into 2 knives, the toothpick removes the ribs on the back of the abdomen, leaving the tail, rinsed, soaked in the water for use. If you want the shrimp to straighten, use a knife to gently cut a few knives on the abdomen. (I bought a ready-made shellfish, go to the mud, and keep the tail of fresh tiger shrimp.) * Rolling coat * After the eggs are broken, put 1, 2, 3 into 3 dishes. Rinse off with water, pick up a shrimp tail, and roll a thin layer in turn: 1 芡 powder, 2 egg liquid 3 bread crumbs! Note order
This is a ready shrimp. Put it in the tray. Start burning oil in the pot. The way to save fuel is to use a small amount of oil, tilt the pot and fry 3-5 at a time. After the frying, add the new oil you need to heat up and fry the remaining shrimp. This will not have too much remaining 2 hand oil.
Ok, served with fresh sour cream or tartar sauce
Just a lot of coconut meat left, just put it on the plate. In the morning, as a snack in the yard ^ ^
Tip: In this way, tilt the pan and fry a small amount of oil. There are no troubles with 2 hand oil.
The most simple and rude method of opening a coconut: the old coconut on the plate is finished with juice. Wrap in a convenient bag and fasten it. From the heights, you can easily open it. More than a few times, you need to be completely fragmented. Then use water to wash away the coco that sticks to the copra. When cooking rice, put it on top of the steam, you can bite it directly, not so hard. (This coconut cannot be used to dig meat with a spoon)
Because the shrimp itself is wet, no batter is needed. The first one: take the shrimp washed by water, directly dipped in dry powder. Its own water is enough to dissolve that thin layer of tantalum powder. Wrap the egg, don't worry that the paste will drip; but it is very sticky, and it can be perfectly wrapped with a layer of bread crumbs. Low-gluten flour is not easy to buy, you can use starch instead. Or 80% medium-gluten flour + 20% corn starch blended. Note: Shrimp itself has a salty taste and should not be salted. No need to season any ingredients to cover the fresh sweetness of the shrimp itself. Note: Be sure to remove the mud from the meat, the smell and the source of heavy metals. Shrimp recommended: tiger prawn.