天婦羅炸蝦 Deep Fried Shrimp Tempura

材料:
草蝦10尾、天婦羅粉漿2杯、麵粉適量

Ingredients:
10 giant tiger shrimp
2 cups tempura batter
Sufficient amount of flour

調味料:
鰹魚醬油1大匙、味醂1茶匙、高湯1大匙、蘿蔔泥1大匙

Seasoning:
1 tablespoon of smoked fish soy sauce
1 teaspoon Mirin rice wine
1 tablespoon of clear soup stock
1 tablespoon of grated radishes

天婦羅粉漿:
麵粉40公克、玉米粉20公克、蛋黃1顆、冰水75公克

Tempura batter:
40 grams flour
20 grams corn flour
1 egg yolk
75 grams ice water

作法:
1.將草蝦頭及身上的殼剝除，留下尾部的殼；調味料調勻成沾汁；將天婦羅粉漿材料拌勻，備用。
2.將蝦子腹部橫劃幾刀，深至蝦身的一半，不要切斷。再將蝦子攤直，並用手指將蝦身擠壓成長條。將蝦子表面沾上一些乾的麵粉。
3.熱鍋下約400CC沙拉油，大火燒熱至約160度後關小火並用手撈一些天婦羅粉漿，撒入油鍋中使麵糊形成小顆的脆麵粒。
4.用長筷子將浮在表面的麵粒集中在油鍋邊，一面迅速的將蝦子沾上天婦羅粉漿後放入麵粒集中處炸，使其沾上脆麵粒。
5.開中火炸約半分鐘至金黃色表皮酥脆，撈起後瀝乾油裝盤，沾沾汁食用即可。

Preparation Instructions:
Strip off the head and shell leaving the tiger shrimp's tail; evenly blend the seasoning dip and tempura batter and set them aside.
2. Make several transverse incisions halfway into the shrimp's belly without severing anything. Lay the shrimp out lengthwise then squeeze with your fingers into strips then coat the shrimp's surface with some dry flour.
3. Heat up a pot with 400CC of salad oil to about 160 degrees and then reduce to low heat. Fling small drops of tempura batter into it to form little grains on the surface.
4. With long chopsticks, concentrate the grains into one area of the pot and quickly dip the shrimp tempura into it so as to coat the surface with the crisp grains. It will spatter.
5. Turn up the flame for about half a minute and deep fry until golden brown and the skin is crisp. Pick out and move to a plate, draining the oil and afterwards dip into the sauce and enjoy.

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