whats the secret to making crispy tempura shrimps? all the ones i make are real soggy ones
2007-01-15 11:21:10 · 7 answers · asked by kage_ronin 3 in Food & Drink ➔ Cooking & Recipes
Right off I'd say to really pat those shrimp dry dry dry before breading. Then dip them and fry them at 375 or higher. That will immediately seal the batter. When they're done drain them well on a stack of paper towels.
Hope this helps!
2007-01-15 11:27:39 · answer #1 · answered by chefgrille 7 · 0⤊ 0⤋
Make sure that the oil very hot. Shrimp do not take long to cook anyway. Let the shrimp cool on a rack, not paper towels. Try to eat them as soon after cooking as possible
2007-01-15 19:39:12 · answer #2 · answered by das361 2 · 1⤊ 0⤋
High heat, very hot oil and ice cold water in your tempura batter
2007-01-15 21:13:28 · answer #3 · answered by st3psp8 5 · 1⤊ 0⤋
I would say big factor is making sure that your oil is really hot. And removing from fryer as soon as done. The high temp seems to seal the batter.
2007-01-16 03:16:59 · answer #4 · answered by Anonymous · 0⤊ 0⤋
buy ready made batter in your supermaket called TEMPURA follow the directions in the packet and you will enjoy tempura just like the ones in restaurant.
2007-01-15 19:28:34 · answer #5 · answered by trykindness 5 · 0⤊ 0⤋
it could be that your batter is too thick, it soaks up too much oil . but most likely your oil isn't hot enough .invest in a thermometer and make sure you allow the oil to reheat to temp.between batches as the oil will cool as you drop in new shrimp good luck.
2007-01-15 19:33:33 · answer #6 · answered by matowakan58 5 · 0⤊ 0⤋
All in the timing and the right amount of heat.
2007-01-15 19:25:38 · answer #7 · answered by robert m 7 · 0⤊ 0⤋