Alhambra, CA, US
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It was only a matter of time. This day had been years in the making. So sweet was the sun setting--an appropriate metaphor for what was about to happen.
Today: I made shrimp tempura.
Yes, that is a shredder used as a drying rack. What? I'm poor! Back off, pal!
This begins with a trip to Woori Market (Link) out in Little Tokyo. Excuse me, sir. Is that jumbo Thai shrimp for 5 bucks a pound? Yessir, I'll take all I can afford! A whopping 2.3 pounds! Getting ritzy up in here!
I planned out the recipe. America's Test Kitchen does a wonderful vodka batter tempura (Link) but seeing how I'm out of vodka and a subscription to the website, Tyler Florence will have to do (Link).
First we wash the shrimp of its sins. It's a baptism, baby!
Seltzer, egg and ice. It's a cure for a hangover somewhere in the world, I'm sure. Why did I not show you it with the flour? And for that matter, why did I not record the battering process? These are very good questions. Very good questions, indeed.
Here's something deep frying to distract you:
Ain't it pretty. A few turns and batches later, we have the whole thing done. Until we fry it again! Muahaha!
Then, since I am an unrepentant sloth, I switched out a very delicate and sharp dipping sauce for instant curry.
College has done terrible things to my sense of self worth.
Of course, this was done all on a lark. Next time, I plan to actually get on that vodka recipe. And probably drink the rest of the fifth which remains.
-P
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