3 great recipes for a delicious dinner!
published on 30 May, 2019 at 11:11
Shrimp Tempura:
Ingredients:
For the Dipping Sauce:
75ml Soy Sauce
75ml Mirin
1 Tbsp Grated Ginger
1 Tsp Mashed Garlic
For the Tempura Batter:
2 Egg Yolks
450ml Soda Water
1/2 Tsp Salt
80g Ice Cubes
250g Flour
Ingredients For Frying:
1 Litre Vegetable Oil
50ml Sesame Oil
350g Jumbo Shrimp
350g Mixed Vegetables (I used white asparagus and spring onions)
Instructions:
Mix together the ingredients for the dipping sauce and set aside.
Clean your shrimp and make 3 or four cuts on the underside of the shrimp to stop them completely curling up when cooked.
Cut your vegetables so they are all roughly the same size.
Mix together the wet ingredients for the cake, not including the hot coffee.
Now make the batter.
Add the egg yolks to a large bowl and pour in half of the soda water and whisk.
Add the salt, ice cubes and remaining water then mix.
Add the flour and then just prod with a whisk, do not whisk as we want to prevent the activation of the gluten in the flour.
Set aside and allow to rest for 5 minutes
Whilst this is resting heat your vegetable oil and when at 170°C or 325°F add the sesame oil.
Keep your oil at this temperature throughout the cooking process taking a break as required to allow the oil to reheat after each batch of cooking.
Return to your batter and give it a gentle stir.
Dip your ingredients for frying in to a little flour and then dip into the batter before transferring to the hot oil.
Sprinkle over a little more batter early in the cooking process and fry for 2-3 minutes.
Remove and drain on kitchen paper.
Serve immediately!
For the Dipping Sauce:
75ml Soy Sauce
75ml Mirin
1 Tbsp Grated Ginger
1 Tsp Mashed Garlic
For the Tempura Batter:
2 Egg Yolks
450ml Soda Water
1/2 Tsp Salt
80g Ice Cubes
250g Flour
Ingredients For Frying:
1 Litre Vegetable Oil
50ml Sesame Oil
350g Jumbo Shrimp
350g Mixed Vegetables (I used white asparagus and spring onions)
Instructions:
Mix together the ingredients for the dipping sauce and set aside.
Clean your shrimp and make 3 or four cuts on the underside of the shrimp to stop them completely curling up when cooked.
Cut your vegetables so they are all roughly the same size.
Mix together the wet ingredients for the cake, not including the hot coffee.
Now make the batter.
Add the egg yolks to a large bowl and pour in half of the soda water and whisk.
Add the salt, ice cubes and remaining water then mix.
Add the flour and then just prod with a whisk, do not whisk as we want to prevent the activation of the gluten in the flour.
Set aside and allow to rest for 5 minutes
Whilst this is resting heat your vegetable oil and when at 170°C or 325°F add the sesame oil.
Keep your oil at this temperature throughout the cooking process taking a break as required to allow the oil to reheat after each batch of cooking.
Return to your batter and give it a gentle stir.
Dip your ingredients for frying in to a little flour and then dip into the batter before transferring to the hot oil.
Sprinkle over a little more batter early in the cooking process and fry for 2-3 minutes.
Remove and drain on kitchen paper.
Serve immediately!
------------------------------
Squid Skewers:
INGREDIENTS
50g breadcrumbs
lemon zest
salt
pepper
garlic
parsley
50g breadcrumbs
lemon zest
salt
pepper
garlic
parsley
600g of squid
olive oil
olive oil
DIRECTIONS
1.Prepare the breading by mixing lemon zest, garlic, salt, pepper, and breadcrumbs.
2. Cover the squid with oil and then the breading.
3. Slide about 5 squid rings on each skewer.
4. Pour some oil over them and bake at 180°C for 20 minutes
1.Prepare the breading by mixing lemon zest, garlic, salt, pepper, and breadcrumbs.
2. Cover the squid with oil and then the breading.
3. Slide about 5 squid rings on each skewer.
4. Pour some oil over them and bake at 180°C for 20 minutes
-----------------------------------
Anchovy fritters:
INGREDIENTS
anchovies
tomatoes
black olives
bread crumb
salt
olive oil
pepper
parsley
DIRECTIONS
1. Place the cleaned anchovies on a small plate and fill the center with a mixture made by using the bread (crumb only), olives and seasonings.
2. Fold over the anchovies to close the patties and press down on them.
3. Cover them in breadcrumbs and bake at 200°C for 10 minutes.
anchovies
tomatoes
black olives
bread crumb
salt
olive oil
pepper
parsley
DIRECTIONS
1. Place the cleaned anchovies on a small plate and fill the center with a mixture made by using the bread (crumb only), olives and seasonings.
2. Fold over the anchovies to close the patties and press down on them.
3. Cover them in breadcrumbs and bake at 200°C for 10 minutes.
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