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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
Tempura (Mixed)
Prawns and vegetables in a barely-mixed, ice-cold batter, deep-fried into a lacy, feather-light crust and dipped in warm tentsuyu.
แหล่งที่มา
สูตรโดย Japanese tempura-ya · 🏺 ดั้งเดิม
Japanese / 日本の天ぷら — Tempura is seafood and vegetables in a light batter, deep-fried until crisp. The batter-and-fry method is widely traced to Portuguese missionaries and traders during 16th-century Nanban contact, after which Japan made the technique its own.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 45 นาที🍽 4 ที่🔥 450 แคล🇯🇵 ญี่ปุ่น
เพสคาทาเรียนปลอดนม
วิธีทำ
Score the belly of each prawn and press gently so they stay straight; slice the vegetables into even pieces and pat everything dry.
Whisk the egg into the ice water, then tip in the flour and stir with only a few strokes — leave the batter lumpy and never overmix.
Dust the ingredients lightly with flour, dip them in the cold batter, and slip them into oil held at 170–180°C.
Fry in small batches until the coating is pale, crisp and set — don't crowd the pan or let it turn brown.
Lift onto a rack and serve at once with warm tentsuyu and grated daikon, or simply a pinch of salt.
💡 เคล็ดลับ
- A cold, barely-mixed batter is the whole secret — gluten from overmixing makes tempura heavy and doughy.
- Fry the vegetables first and the prawns last so seafood flavour doesn't carry into everything.
- Skim stray bits of batter from the oil between batches so they don't burn and darken it.
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