When many people first see Argentine red shrimp, they will take it for granted that this shrimp has been cooked, but in fact, the Argentine red shrimp is born red. Argentine shrimp is very willful, a red willful, red for a lifetime! Today's dish, the Argentinian red shrimp balls, is made with tempura, served with mayonnaise and Japanese milk sauce.
By Eight Fresh Across the Sea 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
3 Argentine red shrimp
Bitter chrysanthemum 10g
Sesame oil 10g
Salad oil 10g
Japanese milk 3 tablespoons
2 tbsp mayonnaise
1 scoop of corn starch
1 scoop of flour
1 scoop of baking powder
Purple potato puree 5g
Diced carrots 5g
Diced mango 5g
<h2>Practice steps</h2>
1. Argentine red shrimp (Pleoticus muelleri), English name: Argentine red shrimp. Body length 10-20 cm, weight 25-100 g. Red shrimp are distributed in the southwestern Atlantic Ocean, extending from Brazil to Argentine waters, with the argentine red shrimp on the Patagonia coast of Argentina having the highest distribution density. The reason why people are so red is because it lives in the deep sea, which makes it rich in iodine, phosphorus and precious trace elements such as astaxanthin. Argentina contains 9 times more astaxanthin than ordinary shrimp, and the redder the surface, the higher the astaxanthin content.
2. Remove the head and shell the Argentine red shrimp and tighten the ball.
3: Flatten the shrimp, make the midline protrude, cut it with a knife, and pick out the shrimp line.
4. Mix corn starch, flour, baking powder and water to form a batter.
5: Mix the batter with the Argentine red shrimp and hang the batter evenly.
6: Heat the pan and heat the oil, add 10g sesame oil and 10g salad oil, cook until 60% heat (about 180 degrees), shrimp balls into balls and fry.
7: Fry until golden brown, drain the pan and plate; a little purple potato puree at the bottom of the pan.
8: Put the fried Argentine red shrimp balls in mayonnaise and wrap well and plate, garnish with bitter chrysanthemum, diced carrots and diced mangoes.
9. Take a close-up view of the shrimp meat, and the overall taste of the dish is diverse and rich.
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