日式炸天妇罗大虾 Japanese—fry Tempura Prawn
日式炸天妇罗大虾 Japanese—fry Tempura Prawn
蒙丹阳
Meng Danyang
Director of Japanese Kitchen Shenyang Crowne Plaza Hotels
西餐专业委员会会员，擅长日本料理中的生鱼刺身、铁板烧、煮物及炉端烧的制作。
Member of Western-style Food Professional Committee, skilled in sashimi, teppanyaki, boiling cooking, robatayaki in Japanese cooking.
材料 10头虾5只，紫茄子15克，香菇1个，胡萝卜1片，天妇罗粉300克，天妇罗汁200毫升。
制作方法
1 将虾去头、壳，留尾，去虾线，挤断筋备用。
2 茄子切片；香菇切花刀；胡萝卜切片；天妇罗粉用水和匀。
3 将主配料蘸上天妇罗糊，下入热油锅中炸3分钟，捞出沥油。
4 将炸好的天妇罗码入盘中，带天妇罗汁上桌即可。
Ingredients
Prawn 5pcs
Eggplant 15g
Mushroom 1pc
Carrot 1pc
Tempura powder 300g
Tempura juice 200ml
Procedures
1 Take out heads and shell of the prawn, keep tails, get away bow net and crush tendons up for preparation.
2 Slice eggplant, carrot and mushroom up, stir tempura powder and water well.
3 Dip main ingredient in tempura starch, fry for 3 minutes, and then drip out.
4 Place in plate with Tempura juice.