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  • Hi, I'm Francis, 2 00:00:05,722 --> 00:00:08,188 the host of this show "Cooking with Dog."

  • Let's make tartar sauce.

  • Slice the hard-boiled egg crosswise with an egg slicer.

  • Remove

  • and slice it lengthwise across the initial slices.

  • Rotate it by 90 degrees and slice it lengthwise again.

  • Put the finely chopped boiled egg into a bowl.

  • Slice the onion,

  • stack the slices on top of each other and mince well.

  • Put the chopped onion in another bowl

  • and rub with a bit of salt.

  • Rinse the onion with cold water

  • and drain with a mesh strainer.

  • Squeeze out the water,

  • put them on a paper towel and remove the excess moisture.

  • Add the onion to the chopped egg.

  • Pinch the parsley,

  • chop into fine pieces

  • and add it to the egg.

  • Slice the pickled cucumber,

  • stack them on top of each other and chop into fine pieces.

  • Add it to the egg mixture.

  • Add the mayonnaise

  • and salt to the mixture.

  • Cut the lemon in half.

  • Slice the lemon half into wedges.

  • Squeeze the other half

  • and add the lemon juice to the mixture.

  • Mix evenly and the tartar sauce is ready to serve.

  • Let's prepare the side vegetables.

  • Use a vegetable slicer and shred the cabbage into ice water.

  • Let it sit in the water for 2 to 3 minutes.

  • Drain the cabbage shreds with a salad spinner.

  • Serve it on a plate.

  • Garnish with the parsley, small tomamos and lemon wedges.

  • Put the tartar sauce in a small cup and place it on the plate.

  • Let's prepare the black tiger prawns.

  • Remove the sharp pointed shell from the tails.

  • Peel the prawns but leave the last sections of the shell above the tails.

  • Pierce the back of the prawns with a bamboo skewer and remove the sand veins.

  • Put the prawns in a bowl.

  • Add a pinch of salt,

  • potato starch

  • and a little water to it.

  • Gently rub the prawns with the salt and starch.

  • Take the bowl to the sink and rinse them with running water to remove the dirt and fishy smell.

  • Place the prawns on a paper towel.

  • Cover with another paper towel and press them to remove the excess moisture.

  • Cut the tips off the tails with a kitchen shears and remove the moist inside.

  • Make cuts diagonally along the prawn stomachs.

  • Press the prawns on their back and break the stringy parts.

  • This process will prevent the prawns from curling up when heated.

  • Finally, lightly sprinkle on salt.

  • Let's coat the prawns with batter.

  • Crack the egg into a bowl.

  • Add some water

  • and beat the egg thoroughly with a whisk.

  • First, dip the prawns into flour.

  • Lightly coat and dust off the excess flour.

  • Second, dip them into the beaten egg.

  • Finally, coat the prawns with moist breadcrumbs.

  • If they appear patchy,

  • dip them into the egg again

  • and reapply the breadcrumbs.

  • Let's deep-fry the prawns.

  • Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C.

  • Hold the prawn tails and gently put them into the oil one by one.

  • Dust off the breadcrumbs from the tails.

  • Less than 1 inch depth of frying oil is good enough for this recipe.

  • Let the prawns sit still in the oil for few seconds.

  • Flip them over as the surface gets crispy.

  • When the surface gets golden brown,

  • place them on a paper towel and let them drain out the excess oil.

  • Serve the Ebi Fry on the plate along with the side vegetables and tartar sauce.

  • If you can only find dried breadcrumbs,

  • mist them with water so that the Ebi Fry become crispy.

  • This tartar sauce uses less amount of mayonnaise.

  • Adding extra mayo or a bit of mustard to the sauce also brings out the flavor.

  • Good luck in the kitchen.

Hi, I'm Francis, 2 00:00:05,722 --> 00:00:08,188 the host of this show "Cooking with Dog."


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B2 中高級

蝦米煎的製作方法 (How to Make Ebi Fry)

  • 68 9
    阿多賓 發佈於 2021 年 01 月 14 日