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海老唐揚げ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

shrimp : 10 tails (170g)
(A)醤油 : 大さじ2
(A)みりん : 小さじ2
(A)酒 : 小さじ2
(A)味の素 : 4振り
(A)五香粉 : 3振り
ニンニク : 2/3片
片栗粉 : 適量
サラダ油 : 適量
レモン : 適量

Time required

25minutes

Procedure

1) prep the garlic 02:18
Peel the skin of the garlic.
2) prepare the lemon 02:23
Cut the lemon into pieces that are easy to squeeze.
3) prepare the shrimp 02:38
Peel off the shrimp shell.
Open the back and take the dorsal intestine.
put in a bowl.
4) 味付けをする 04:17
Put (A) in 3.
Grate 1 and add.
Knead and soak for 10 minutes at room temperature.
5) 揚げる 05:58
小さめのフライパンを中火で熱し、鍋底から1cmのサラダ油を入れる。
3を片栗粉でまぶし、中強火で2回に分けて揚げる。
取り出す。
6) 盛り付ける 08:14
お皿に5を盛る。
2を添えて完成。

Point

・If you pull the tip of the shell of the shrimp's tail, the edible part will come off cleanly.
・Fry the shrimp shells in oil and sprinkle with salt and pepper to eat.
・You can remove the back intestine of the shrimp with a bamboo skewer.
・By adding Ajinomoto, the synergistic effect of umami makes it more delicious.
・Soak up the salad oil after frying with kitchen paper and throw it away.
・You can also use shelled shrimp.