– Crispy shrimp tempura

ingredients
Shrimp (8 prawns), eggs (4), breadcrumbs (as needed), lemon (1/2), onion (1),
flour (as needed), baby leaves (as needed)

– Tartar sauce ingredients
Parsley (10g), salt (a little), pepper (a little), egg (1), horseradish (2T),
pickling water (3T), mayonnaise (200g), pickled cucumber (35g), onion (25g), capers (2t)
=================

– tip ‘Using shrimp’
Shrimp heads are good to use as a base stock ingredient

1. Remove the heads of shrimp (8 prawns), peel, and remove the water gun

– tip ‘Water gun preparation’
Scrape the tip of the shrimp tail with the back of a knife until it becomes transparent

2. Cut the prepared shrimp into thin
3. Cut the shrimp backs and remove the intestines

– Tip ‘Pound with a knife’
Pound with a knife so that the shrimp spreads out

4. Cut the onion (1) into rings

– Separate the onion into individual pieces

– Tip ‘Preparing the onion’
If the onion is thin, prepare two overlapping ones

– Cook’s Dictionary ‘Choosing bread for breadcrumbs’
Bread with less butter and milk is good for use as breadcrumbs

– Cook’s Tip ‘Making breadcrumbs’
Remove the edges of the bread, dry the remaining part, and grind it in a blender

5. Mix chopped parsley (a little) with the breadcrumbs

– Cook’s Dictionary ‘Parsley in breadcrumbs’
Parsley, a type of herb, adds a nice fragrance and color to the breadcrumbs

6. Beat the eggs (4)
– Tip ‘Easy to coat in batter’
Prepare flour, egg water, and breadcrumbs in that order

7. The cleaned shrimp Coat with flour (appropriate amount), egg wash, and then with breadcrumbs mixed with parsley (appropriate amount)

– Tip ‘Stretching shrimp meat’
Press the shrimp meat in the breadcrumbs so that it spreads well

8. Coat the shrimp coated with egg wash with breadcrumbs

– Recommended ‘Easy shrimp tempura’
You can freeze the breadcrumb-coated shrimp and then fry them

9. Coat the onion cut into rings with flour and egg wash, then coat half with breadcrumbs mixed with parsley and the other half with breadcrumbs

– Tip ‘Spraying water on the onion’
Spraying water on the onion helps it to coat with flour

– Onion rings are delicious when fried and eaten right away

10. Add mayonnaise (200g), chopped onion (25g), chopped pickled cucumber (35g), and chopped capers (2t)
Horseradish (2T), chopped parsley (10g), and chopped boiled Add egg (1), pepper (a little), salt (a little) and mix

– tip ‘Use pickle water’
Use the pickle water that was used to hold the pickles

11. Make tartar sauce by adding pickle water (3T)

– tip ‘Adjusting the thickness’
Tartar sauce should be slightly thin

– Cook’s Dictionary ‘Checking the frying temperature’
Put the breadcrumbs in the preheated oil and if they come up right away, it’s the right temperature

12. Fry the onions in the oil preheated to about 160℃

– tip ‘Fry the vegetables first’
Fry the shrimp because bubbles will form when you fry them, so fry the vegetables first

– Flip them over and fry them so that the color is even

– tip ‘Shake the breadcrumbs’
Shake the breadcrumbs off the shrimp and fry them

13. Fry the shrimp in the oil preheated to about 160℃
14. Remove the fried shrimp and onions and drain the oil

– tip ‘Lower the oil temperature’
If the temperature is high, add a little oil or sesame oil

15. Place baby leaves (appropriate amount), fried shrimp, and onion
16. Place sliced ​​lemon (1/2) in the middle

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‘김하진의 겨울 특선요리’ 바삭 새우튀김 – 김하진의 레시피를 배워본다

– 바삭 새우튀김 재료

새우(대하, 8마리), 달걀 (4개), 빵가루 (적당량), 레몬 (1/2개), 양파 (1개),

밀가루 (적당량), 어린잎 (적당량)

– 타르타르소스 재료

파슬리 (10g), 소금 (약간), 후춧가루 (약간), 달걀 (1개), 홀스래디쉬 (2T),

피클물 (3T), 마요네즈 (200g), 오이피클 (35g), 양파 (25g), 케이퍼 (2t)

==================================================================

– tip ‘새우 활용하기’

새우 대가리는 밑국물 재료로 사용하면 좋아요

1. 새우(대하, 8마리)는 대가리를 떼고 껍질을 벗겨 물총을 제거한다

– tip ‘물총 손질‘

새우 꼬리 끝부분은 칼등으로 투명해지도록 긁어주세요

2. 손질한 새우는 칼집을 세 번 낸다

3. 새우 등에 칼집을 내 내장을 제거한다

– tip ‘칼로 두드리기‘

새우가 넓게 펼쳐지도록 칼로 두드려주세요

4. 양파(1개)는 링 모양으로 썬다

– 양파는 낱낱이 분리해 주세요

– tip ‘양파 준비하기‘

양파가 얇으면 두 개를 겹쳐 준비해주세요

– 요리사전 ‘빵가루용 식빵 고르기’

버터와 우유가 덜 함유된 식빵이 빵가루로 사용하기 좋아요

– 요리상식 ‘빵가루 만들기’

식빵의 가장자리를 제거한 뒤 남은 부분을 말려 믹서기에 갈아주세요

5. 다진 파슬리(약간)는 빵가루와 섞는다

– 요리사전 ‘빵가루에 파슬리’

허브의 일종인 파슬리는 빵가루에 넣으면 향도 좋고 색감도 좋아요

6. 달걀(4개)을 푼다

– tip ‘튀김옷 입히기 좋게’

밀가루, 달걀물, 빵가루 순으로 준비해주세요

7. 손질한 새우는 밀가루(적당량), 달걀물을 입힌 뒤 파슬리 섞은 빵가루(적당량)를 입힌다

– tip ‘새우살 늘리기‘

새우살이 잘 펴지도록 빵가루에 넣어 꾹 눌러주세요

8. 달걀물 입힌 새우는 빵가루를 입힌다

– 추천 ‘간편한 새우튀김’

빵가루 입힌 새우는 냉동실에 얼렸다가 튀겨먹어도 좋아요

9. 링 모양으로 썬 양파는 밀가루, 달걀물을 입힌 뒤반은 파슬리 섞은 빵가루를 입히고 나머지 반은 빵가루를 입힌다

– tip ‘양파에 물 뿌리기‘

양파에 물을 뿌리면 밀가루가 잘 묻혀져요

– 양파링은 튀겨서 바로 먹어야 맛있어요

10. 마요네즈(200g), 다진 양파(25g), 다진 오이피클(35g), 다진 케이퍼(2t)를 넣는다

홀스래디쉬(2T), 다진 파슬리(10g), 다진 삶은 달걀(1개), 후춧가루(약간), 소금(약간)을 넣고 섞는다

– tip ‘피클물 사용하기‘

피클을 담고 있던 피클물을 사용해주세요

11. 피클물(3T)을 넣어 타르타르소스를 만든다

– tip ‘농도 맞추기‘

타르타르 소스는 묽은 느낌이 살짝 도는 게 좋아요

– 요리사전 ‘튀김 온도 확인하기‘

예열된 기름에 빵가루를 넣어 바로 올라오면 적당한 온도예요

12. 160℃ 정도로 예열된 기름에 양파를 튀긴다

– tip ‘채소 먼저 튀기기‘

새우를 튀기면 거품이 뜨기 때문에 채소를 먼저 튀겨주세요

– 색이 고루 나도록 뒤집어가며 튀겨주세요

– tip ‘빵가루 털기‘

새우에 붙은 빵가루를 살짝 털어 튀겨주세요

13. 160℃ 정도로 예열된 기름에 새우를 튀긴다

14. 튀긴 새우, 양파는 건져내 기름기를 뺀다

– tip ‘기름 온도 낮추기‘

온도가 높을 경우 기름이나 참기름을 조금 부어주세요

15. 어린잎(적당량), 튀긴 새우, 양파를 놓는다

16. 먹기 좋게 썬 레몬(1/2개)을 가운데에 놓는다

 

한국요리
KOREAN FOODS