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揚げ物（中華風フリッターエビマヨ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

バナメイエビ : 12～15匹
(A)片栗粉 : 大さじ1
(A)塩 : 小さじ1/2
(A)水 : 50ml
卵白 : 1個分
塩コショウ : 4振り
片栗粉 : 大さじ1
サラダ油 : 大さじ1
(B)卵黄 : 1個分
(B)マヨネーズ : 大さじ4
(B)ケチャップソース : 大さじ1/2
(B)練乳 : 大さじ1
(B)生クリーム : 大さじ1
(B)塩 : ふたつまみ
レモン : 1/8個
(C)薄力粉 : 40g
(C)片栗粉 : 大さじ1
(C)ベーキングパウダー : 小さじ1/2
(C)冷たい水 : 40ml
揚げ油 : 適量

Time required

25minutes

Procedure

1) make preparations 01:51
Remove the shells and legs from the vannamei shrimp.
Make an incision with a kitchen knife in the part slightly higher than the middle of the back and remove the spine.
Put the vannamei shrimp and (A) in a bowl, rub well, and rinse until the water becomes clear to remove odors and dirt.
Wipe off the moisture with kitchen paper.
2) to coat 04:21
Put 1 in a bowl, add salt, pepper, and egg whites, and mix until whisking.
Add potato starch and knead, and when it is familiar, add salad oil and mix to coat.
3) make the sauce 06:11
別のボウルに(B)を入れ、レモンの絞り果汁を加えよく混ぜる。
4) 衣をつくる 08:07
Add (C) to 2 and mix lightly.
5) Deep frying with oil 09:52
Add oil to a pan and heat to 170°C.
Put the batter in step 4 without wiping it, and after frying for 3 minutes, drain off the oil.
6) お皿に盛り付けをする 11:20
お皿に5を盛り付け、3を回しかけて完成。

Point

・By rubbing the shrimp with potato starch, the fine particles of potato starch adhere to the dirt on the shrimp and remove the dirt.
・Be sure to wipe off the moisture with kitchen paper as dirt and odor will remain even after the shrimp has been rinsed off.
・Add egg white and knead well, then coat with potato starch and oil in that order to prevent the moisture contained in the ingredients from flowing out, leaving a chewy texture and a soft finish.
・Milk can be used instead of fresh cream.
・By adding condensed milk to the sauce, it becomes rich, rich and mellow.
・By using baking powder in the batter, it has a light texture.
・If you substitute carbonated water for the cold water used for the batter, you can make the batter lighter.
・Drip a little batter into the oil, and if the batter immediately rises to the surface once it has sunk, it is an indication that it has warmed to 170°C.