Tag: tempura

Recipe Tempura shrimps with sweet and sour sauce – Italian Cuisine

Ingredients

140 g rice flour
90 g vinegar
80 g corn starch
50 g sugar
20 peeled and cleaned shrimp tails
2 chillies
peanut oil
salt

Duration: 15 min

Level: Easy

Doses: 4 people

For the tempura shrimp recipe with sweet and sour sauce, heat the sugar in a saucepan with the peppers cut in half. When it begins to brown, add the vinegar and leave it on the stove until the sugar crystals have dissolved. Add 50 g of water, a pinch of salt, bring to the boil and cook for 2-3 minutes. Filter everything and let it cool.
For the prawns: heat plenty of peanut oil in a saucepan. Mix the rice flour and starch with 200-210 g of ice water. Dip the shrimp tails into the batter. Dip them in boiling oil, a few at a time, and fry them for a couple of minutes, until they are golden and crunchy. Serve immediately with the sauce.

Incoming search terms:

Calamari, squid and artichoke Tempura recipe – Italian Cuisine

Ingredients

500 g mixed squid and squid of medium size
100 g rice flour
70 g rice starch
4 artichokes
an egg white
lemon
sparkling mineral water
peanut oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of the calamari, squid and artichoke tempura, clean squid and squid; cut the tufts in half and the bags in rings. Clean the artichokes and cut them into 8 wedges each; as you prepare them, immerse them in water and lemon so as not to blacken them.

Prepare a batter by mixing the egg white, flour and rice starch with 150g of carbonated water, very cold. Dip the squid, squid and artichokes into the batter, well drained, then fry in hot peanut oil for 2 minutes. Drain them on kitchen paper, salt them and serve them.

Shrimp and green tea tempura with green tea – Italian Cuisine

The recipe for shrimp and vegetable tempura al you green will surely surprise you. In fact, you will not often have tasted breading at you, certainly it is an unusual combination, but so good that it will become your workhorse when you want to impress your guests. The pungent note of the you organic green, which we remember is part of the line Fairtrade, which has a product ethical certification, fits perfectly with the sweetness of cane sugar, also organic and FairTrade, and with the prawns themselves, creating a very interesting mix of flavors.

For the sauce

Bring to a boil and leave on the heat until it is about half the initial volume.

At this point add the pandan and stir, let it thicken away from the fire.

Peel the potato and carrot, reduce the vegetables to sticks about half a centimeter wide and set aside.

At this point prepare the batter for the vegetables: place a medium-sized container inside a bowl with cold water and ice.

Gather about 100g of flour and 40g of cornstarch, add as much carbonated water as you need to make a batter that is not too opaque, mix coarsely with a whisk, it should not be too smooth but rather rather lumpy, seasoned with a pinch of salt.

Dip a few sticks of prepared vegetables inside, then immediately transfer to hot oil at 180 ° C for a few minutes, until golden brown.

Fry a few vegetables at a time so as not to lower the oil temperature.

Repeat the same procedure for the prawn batter, but add the you cold green in addition to carbonated water during preparation and flavored with ground white pepper.

Dry the prawn tails well from the marinade, pass them in the batter prepared by holding the tail and then immediately in the oil at a temperature. It will take about a couple of minutes to cook.

Serve the prawns with the fried vegetables and the sauce you green.