Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce.

To describe the dish more specifically. The shrimp itself is the most soft, the batter almost has the same consistency as the shrimp itself. The batter is really light and fluffy with a soft crunch on the outside.

I am determined to figuring out how to create such a dish. What is the secret to making batter fried shrimp turn out so soft? Also, what is the secret to making a light fluffy batter for shrimp that is slightly crispy on the outside and does not turn soggy when sauce is added?

I appreciate any advice on how to accomplish this.

Best Answer

It will be hard to say for certain without the recipe, but my guess is that you are describing the effect of using Tempura batter instead of the flour based batters typically encountered in Western countries. Tempura batter is much lighter, and while crispy, it can be softer in the center. This is mainly because cornstarch is used in place of some (or all) of the flour in western batters (or potato starch or a tempura mix). These starches have less gluten than wheat flower, which yields a lighter batter (gluten in batter makes the batter sticky, doughy, and heavy). You can find many tempura batter recipes online.

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How do you make soft fried shrimp?

Instructions

taste inside.

In a small bowl, crack a small egg (around 50g), then add the cornstarch in. Mix well and set aside for 10 minutes. ...

Place the shrimp in and mix well.

Heat around 1 and \xbd cup of oil in a small pot until really hot, over 150 degree C. Then fry the shrimps by three batches until golden brown.

How do you keep batter from falling off shrimp?

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

How do you make Chinese fried shrimp batter?

Chinese Batter Fried Shrimp

1/2 cup all-purpose flour.

1/3 cup Argo\xae Corn Starch.

1/2 to 2/3 cup cold water.

1 teaspoon soy sauce.

About 2-1/2 cups corn oil.

2 teaspoons Argo\xae Baking Powder.

1 pound large shrimp, shelled and deveined (thawed, if frozen)

How do you make moist shrimp?

The Secret to Juicy Shrimp

Soak shrimp in brine. Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. ...

Remove shrimp and pat dry. Remove the shrimp from the brine and discard liquid. ...

Sear shrimp. Sear the shrimp in a cast-iron pan. ...

Serve immediately.

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