**English description is in bottom section.**
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00:00 : intro
01:24 : persiapan bahan (prepping the ingredients)
06:13 : mulai menggoreng (start of cook)
06:39 : hidangan siap dan tahap plating (dish is ready to plate and serve)
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[INDONESIAN]
Ebi Furai (berbeda dengan Ebi Tempura) merupakan hidangan populer dari Jepang. Kalau ke restoran Jepang, menu satu ini pasti selalu ada terutama di dalam menu bento. Rasa udang yang empuk dibalut tepung yang krispi jadi salah satu menu favorit keluarga.
Resep Saus Tartar : • Ala Fish & Co. Resep S...
Resep Ebi Furai
Bahan:
8 ekor udang (ukuran per kg isi 30-40 udang)
Tepung terigu, tepung roti secukupnya
Minyak untuk menggoreng
Adonan tepung basah:
2 sdm tepung terigu
½ butir telur
50 ml susu / cream / santan
Garam, merica, kaldu jamur / penyedap sesuai selera
Bawang putih secukupnya, parut
Langkah:
1. Kupas udang, buang kotorannya, lalu bilas
2. Kerat bagian perut udang (jarak sekitar 1/2 cm) dan jangan terlalu dalam
3. Lalu tekan punggungnya dengan menggunakan jari seperti memijat, hingga urat di punggung putus memanjang dan rata
4. Buat adonan tepung basah. Campurkan tepung, telur, cream, bawang putih, merica, dan kaldu jamur. Aduk hingga tercampur
5. Lapisi udang dengan tepung terigu, adonan tepung basah, lalu tepung roti
6. Goreng udang hingga warnanya keemasan
7. Sajikan Ebi Furai dengan saus tartar
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[ENGLISH]
The SECRET of Straight, Big, Crispy Shrimp: Ebi Furai Recipe àla Restaurant
Ebi Furai (not to be mistaken with Ebi Tempura) is a popular dish from Japan. If we go to a Japanese restaurant, this particular menu is always present, especially in a bento. The bouncy shrimp covered with crispy skin is one of family's favorite menu.
Tartar Sauce Recipe : • Ala Fish & Co. Resep S...
Ebi Furai Recipe
Ingredients:
8 shrimp (graded at 30-40 pieces per kilogram)
Flour, bread crumbs as needed
Oil to fry
Wet batter:
2 tbsp flour
1/2 egg
50 ml plain milk / cream / coconut milk
Salt, pepper, mushroom stock / flavor enhancers to taste
Grated garlic as needed
Steps:
1. Peel the shrimp, de-vein, and rinse.
2. Make cuts on the underside of the shrimp (about 1/2 cm away), not too deep.
3. Push the back of the shrimp with fingers in a massaging motion until the shrimp becomes straight and flat
4. Make the wet batter. Add flour, egg, cream, garlic, pepper, and mushroom stock. Mix well.
5. Coat the batter with flour, then the wet batter, then the bread crumbs.
6. Fry the shrimp until golden brown
7. Serve Ebi Furai with Tartar Sauce
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