Shrimp size 26/30 peel the shrimp stomach up cut shrimp half way turn over. Pres down with 10 fingers it will stretch. Use 2 cups Monarch flour about 3 cups water 1 egg mix well.if these doesn't help go to samsushi tube how to make Tempura better. Thanks for Watching videos if u liked show please thumbs up thanks again..
@@Joedy95624 wow how did you know it? I couldnt even recognize it. Awesome thanks for telling me, you have just helped some random guy sated his curiosity!!
That looks sooo much better than the ones I tried to make. Mine never sticks to the shrimp and the batter becomes all burnt after a short period of time 😔
@@samsushi3644 its all purpose flour or cake flour? The technic where you fry the shrimp then gather the tempura crumbs together, amazingly they stick on the shrimp. Why is that?
I attempted this today. I failed it would seem. My flakes didn't seem to stick to the battered shrimp. Did you push flakes into shrimp? Thank you. Definitely looks easier than it is!
Sorry I was working All day long with Snow.I use only Monarch flour mixed water well 1 egg you need to practice alot. I do not use Batter mix because it has to much baking soda and to much eggs soda's make denkas burn faster. I am a chef for other people's needs alot of practice I hope that helps. Good luck Thanks 👍
That looks soooooo sooooooo freaking good. I wish all places made their tempura like this!! Dip them all in tentsuyu sauce with a large bowl of rice. Mouth is watering at the thought of it.
That is so psycho-evil-beautiful!!! What kind of flour is best, though? Rice, regular..? Don't worry, I know it's your art, but what flour do you choose? 天ぷらにはどんな小麦粉が最適ですか？
