A sushi chef shows how to make 3 different types tempura using prawn and sand borer.
(1) Tempura with light, crispy batter
(2) Tempura with 'blooming' batter
(3) Tempura with long-lasting crunchy batter
■Contents
0:00 How to nicely deep-fry tempura
0:11 Ingredients used in the video (prawn and sand borer)
0:25 Type of prawn suitable for tempura
1:08 Comparison between red prawn and black prawn
1:22 Preparation of prawn's tail
1:40 How to prevent prawn from curling up ('nosu')
2:32 Preparation of prawn's head
3:26 Preparation of sand borer ('sebiraki' filleting technique)
6:43 How to take away the moisture of sand borer before deep-frying
7:22 (1) How to make basic tempura with light batter
9:23 Tip 1 to nicely deep-fry tempura
10:25 Tip 2 to nicely deep-fry tempura
11:14 How to check the temperature of oil (180 degrees Celsius)
11:26 Tip to dip ingredients in batter
13:06 Sign to tell tempura is nicely deep-fried
15:02 How to dish up tempura
15:18 Finished basic tempura with light batter
15:24 (2) How to make tempura with 'blooming' batter
15:47 When the temperature of oil is too high
16:25 How to make batter 'bloom'
17:00 Comparison between light batter and 'blooming' batter
17:29 Finished tempura with 'blooming' batter
17:40 (3) How to make tempura with long-lasting crunchy batter
18:08 Ingredient to add in batter for long-lasting crunchiness
20:05 Finished tempura with long-lasting crunchy batter
20:16 Summary of tips for nicely deep-fried tempura
#tempura #crispy #longlasting #prawn #sandborer #kisu
14 июн 2024
