An appetizer with exquisite flavors and different textures that will make of that moment a cosmic sensation. Rich shrimp breaded Japanese style in an additive mango sauce.
Learn more about Daniela Aguilar
Ingredients6 portions
Preparation
Peel the shrimp leaving only its tail or finlets. Clean and wash them. Season them with salt and pepper. Let it rest while you prepare the flour.
In a bowl mix the flour for tempura and the very cold water, the latter add gradually until you get a thick mass not too liquid. If you can not get dough for tempura prepare it with normal flour as follows: A cup of flour, an egg, a pinch of salt, a pinch of pepper, ½ cup of milk and ½ cup of very cold water.
To prepare the mango sauce, put in a pan oil over medium heat, then add the onion and fry until transparent, add the ginger and garlic (which is equivalent to one tablespoon since its flavor is very strong) stir and add the handle in cubes, wait until the mixture is soft. When the mixture is soft, add chipotle chili and stir.
Remove the pan from the heat and add lemon juice, salt and pepper. Let the sauce cool and then put it in the blender.
In another container place the panko (if you can not get it use crunchy empanizer of your choice). Meanwhile in a saucepan from medium to small and deep add the oil and let it heat up completely.
Submerge the shrimp one by one in the tempura dough, then cover them with the empanizer and then submerge them in the hot oil. (Do not add many because they can be pasted); its cooking will be 2 to 3 min. Maximum)
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: