Made
some tempura the other night and for a while I had be coming out with
a thick dough like crust rather than the thin crispy fried coating
that really makes the tempura. I found a new recipe online and it
stated what not to do, rather than what to do and it turned out
perfect. The shiitake mushrooms were so fresh too. I've put the link below:
http://www.epicurious.com/recipes/food/views/Tempura-Shrimp-and-Vegetables-352102
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