The Private Chef | This shrimp Tempura is one of the most popular dishes in Japan having simple and easy steps with only few ingredients: Shrimp Tempura flour Cooking oil Cold water To God be all the glory!!!
Sarap po ng luto ninyo though hindi ko pa siya natitikman..Whenever na may ganito sa isang restaurant ito po inorder ko kaya alam kong masarap..So detailed
What exactly goes into the tempura mix itself? Tempura mixes are not made equal. Process is important but the ingredients and portions of the tempura mix itself is the secret and key to the results.
Hi. On the video itself, I didn’t put anything on the shrimp because the taste will depend on the tempura sauce. Anyway u can season the shrimp depending on your liking. Thanks for watching.
i am from the UK , what type of flour did you use? - is cake flour the same as PLAIN flour or SELF RAISING flour? - is All purpose flour the same as PLAIN flour or SELF RAISING flour?
Hi sorry for late reply…tempura sauce..5 spoons of water,1 spoon of soysauce or kikkoman,1 spoon of sugar,1 tspoon of dashinomoto…with a little bit of grated ginger and grated raddish…thank you for watching..
Hi thank you for watching…tempura sauce… 5 spoom of water.. 1 spoon of soy sauce or kikkoman 1 spoon of sugar 1 teaspoon of dashinomoto Little bit of grated raddish Little bit of gratef ginger..
Hi..malamang nailagay nyo sa mantika na hindi pa mainit,kailangan na sa tamang init ang mantika..panuurin nyo uli may sample po ako doon kung papano..wisikan nyo mna mantika ng tempura batter..pagumalsa pwede na,wag din naman masyadong mainit mantika daling masunog…thank you for watching.
Sure... deep fry in high temperature usually between 350 to 375ºF.. cook for about 2-3 mins.. take note: the safest method is to dip the end of the wooden chopsticks with the batter into oil and once you see some bubbles and start to float that means your oil is ready for frying. And for sure you will have a crunchy tempura. Thanks for watching. God bless you.
Aha...... maybe the cooking oil is too hot. What pan did you use? because you should use metal to maintain good and consistent temperature. Anyway practice makes perfect :)
Tempura Sauce..5 spoon of water,1 spoon of soysauce or kikkoman,1 spoon of sugar,1 tspoon of dashinomoto..with a little bit of grated raddish and grated ginger…sorry for late reply..thank you for watching..
