Easiest Way to Prepare Favorite Plump Shrimp Kakiage Tempura Fritters Rice Bowl
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Plump Shrimp Kakiage Tempura Fritters Rice Bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Plump Shrimp Kakiage Tempura Fritters Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Plump Shrimp Kakiage Tempura Fritters Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Plump Shrimp Kakiage Tempura Fritters Rice Bowl using 11 ingredients and 6 steps. Here is how you cook it.
I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.
The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan
Ingredients and spices that need to be Prepare to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:
- 10 Prawns (black tiger)
- 1 ★Sake, salt
- 1 Plain flour
- 50 ml Tempura flour
- 50 ml Water
- 200 ml ◎Dashi stock
- 2 tbsp ◎ Sugar
- 4 tbsp ◎ Mirin
- 4 tbsp ◎Soy sauce
- 1 to fry Vegetable oil
- 1 Sesame oil
Instructions to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl
- Make a shallow incision at the back of each prawn, devein, then cut into bite sizes. If they are big, cut into three and if small, into two. Rub the prawns with ★ sake and salt.
- Pat dry the prawns with kitchen paper and put into a plastic bag. Add the plain flour and shake to coat the prawn with the flour.
- Combine the tempura flour and water and add the prawns. Mix to coat the prawns with the tempura batter.
- Put enough oil to cover half thickness of the prawns and fry the prawns with batter. Add some sesame oil to the frying oil for flavour.
- Put the ◎ seasonings in a small sauce pan and bring to the boil. This is the tempura sauce. The quantity is quite plenty.
- Drizzle over the tempura sauce on the rice served in a bowl. Arrange the fried prawns and drrizle over the sauce again. Enjoy the plump and crispy prawns.
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