Portuguese shrimp tempura


  • Cooking shrimp tempura
  • Portuguese shrimp tempura

Not everyone knows that the shrimp tempura same tasty, traditionally cooked.

They are trained as beer snacks or salads. The variety of ways of cooking are very happy, everyone can find for themselves their own special recipe.

Fry the shrimp in batter can be kvass or beer in the dough for pancakes or fritters . The finished dish will turn out with golden and crisp. It will be very original, if strung before frying seafood on bamboo skewers and so bring to the table.

Cooking shellfish easy, and methods for their preparation are many.

 shrimp tempura with sauce
Back to contents

Cooking shrimp tempura

We need:

  • royal shrimp or tiger;
  • flour;
  • egg;
  • vegetable oil;
  • lemon;
  • greenery;
  • sugar, salt and pepper.

First of all, clean the seafood on the shell, wash them under running water, make an incision, clean them inside. We must now begin preparing the marinade.

Recipe. Take the 1st. l. vegetable oil (sunflower or olive), chopped parsley, salt and pepper, all mixed well, add the juice of half a lemon. The resulting dip the main ingredient marinade for 30 minutes.

Meanwhile, preparing meals for the batter. Egg should be divided into yolk and white. The yolk, add salt and mix it with 100 ml of milk and 100 grams of flour, add to the mix 1st. l. vegetable oil. The mixture is well shaken and put on the table.

The secret of the air crisp and well cooked meals in the batter. Therefore, before frying should be carefully whisk the liquid and add the salt to the already whipped protein. Each shrimp should be thoroughly dipped in batter and spread on a hot skillet. It is desirable that a piece of plate was frying fat for convenience. As soon as the crispy, it means that the dish is ready. Seafood neatly laid out on a plate and sprinkle with lemon juice. Decorate they can be green.

 prawns with soy sauce
Back to contents

Portuguese shrimp tempura

In many countries, shellfish batter became a popular dish. There is a very good recipe for shrimp Portuguese. They prepare them with a special love. Therefore, this dish turns out very tasty and satisfying.

Recipe. First of all shrimps are boiled 10 minutes in salted water. After that we should wait until they cool down and remove the shell. It remains to cook a delicious batter. From it depends on all the dishes. The most delicious batter - this is beer. Cold beer, mix with flour, vegetable oil, egg yolk. To taste add spices and salt, and in the end stir in beaten egg white. All the ingredients are well mixed. It is a simple recipe for frying.

Now we should warm up well deep frying pan with plenty of oil. Seafood should be "drowned" in the oil for frying. Each of them must be well prepared to get wet in the liquid, then lowered to the hot frying pan or saucepan. Periodically stir them. Once visible golden crust, you can remove the shrimp.

They can lay on lettuce leaves and garnish with greens. For a spicy taste you can sprinkle them with lemon juice. It is recommended to submit the dish of soy sauce, some prefer the chili. Bon Appetit!

 The best recipe for shrimp in batter

 spaghetti carbonara recipe


  • The recipe for spaghetti carbonara in the historical aspect
  • Ingredients and spaghetti carbonara cooking sequence
  • Secrets of cooking spaghetti carbonara

"Little rope" - so called the most popular type of pasta comes from Naples. For cooking spaghetti there are thousands of kinds of recipes, but one of the most popular and, many believe, one of the most delicious Italian dishes are spaghetti carbonara or how to pronounce Italian, Pasta alla carbonara.

Spaghetti carbonara - a boiled spaghetti with bacon slices and unique sauce. Carbonara. Actually, the so-called unique sauce that seasoned dish.

Spaghetti carbonara recipe is brilliantly simple, will appeal not only to fans of Italian cuisine.

 Spaghetti carbonara with bacon

Back to contents

The recipe for spaghetti carbonara in the historical aspect

Sarbonara - "collier." It is as translated sauce, spaghetti carbonara is the foundation of. The history of its origin is connected with the activities of the Italian coal cooperatives that long ago transported coal to Italy, and during halts prepared uncomplicated and quick to prepare a dish of pasta, pork jowl and sheep's cheese. Surprisingly enticing smells from the bowlers miners contributed to the recipe quickly spread throughout Italy, and became one of the most admired in the country.

Considering recipe Pasta alla carbonara in a historical perspective, some of the risks we assume that carbon powder with porters clothes, getting into the pot during cooking, "flavored" black dust paste. Today, the dish generously sprinkled with black pepper, reminiscent of the coal dust, as it were, a tribute to "coal" spaghetti carbonara past.

All cookbooks recipe for spaghetti carbonara is described similarly. Cooking technique is simple: to boil spaghetti, heated with bacon fat, cook the sauce of raw eggs and cheese, add the sauce to hot pasta and mix well. Over the long history of prescription options acquired cooking different quantitative ratio of ingredients, types of ingredients, meat and cheeses, as well as with other ingredients in the formulation. However, its foundation remains the same - a special cooking sauce, which, apparently, is the source of the success of dishes.

 Spaghetti carbonara with parmesan
Back to contents

Ingredients and spaghetti carbonara cooking sequence

To prepare the dish for 2-3 people fairly standard 400-gram package of spaghetti and the following set of products:

  • raw chicken eggs - 4 pcs .;
  • parmesan cheese - 50 g;
  • ham - 100 g;
  • vegetable oil (preferably olive oil) - 1 tablespoon;
  • Garlic - 2 cloves;
  • onion - 1 pc;
  • Salt and ground black pepper to taste.

Recipe for Pasta alla carbonara requires some features that can only observe while cooking spaghetti and sauce. First of all, the fire must be strong enough to put a large pot half filled with water, and bring the water to a boil in a saucepan.

While the water heats up, it is possible to cut the ham into small slices, chopped onions and garlic, grate the cheese on a fine grater.

In boiling water, salt should be added so that the water began to taste a bit saltier than usual food. Lower the spaghetti in the pan must be slowly, to the extent they are softening completely submerge. Once the water starts to boil evenly, spaghetti and cook gently to prevent the state of half-or, as it is called in Italy, «al dente». A traditional recipe based on the use of durum wheat pasta, which generally, as indicated in the instructions for packaging cooked for 10-12 minutes. Consequently, the necessary condition to «al dente» pasta should be cooked for 1-2 minutes less than recommended on the package.

While the spaghetti is cooked on a heated pan with vegetable oil to fry bacon is necessary prior to the formation of a crisp. Then add the onions and continue frying until soft characteristic smell of onions and fried bacon. At the end of the process to make the severity of the dish you want to add garlic.

At the time, until cooked spaghetti and fried bacon and onions in a large bowl with a fork to whip the eggs and mix them with grated Parmesan cheese. To prepare the mixture, you can use only the yolks, as recommended by traditional Italian recipe, but the taste of the majority of the dish turns out dryish. Some cooks solve the problem as follows: - use 2 egg yolks of eggs and 2 eggs completely. A mixture of eggs and cheese need to add salt and pepper.

By the time the pasta is ready, all the components of the sauce should be ready, too. Next, the water is drained from the pan, add the spaghetti in hot fried with onions and garlic, bacon, poured to the same egg-cheese mixture, and all is well mixed. As previously noted, the recipe has a characteristic feature - a carbonara sauce of raw eggs and cheese comes to full readiness by contact with hot, just boiled spaghetti.

Spaghetti carbonara after cooking should immediately bring to the table, the sauce did not have time to harden, sprinkle, if you wish, cheese and black pepper.

 quick recipe spaghetti carbonara
Back to contents

Secrets of cooking spaghetti carbonara

The basis of a tender and juicy sauce make eggs, so it is very important not to be mistaken with their quantity.   Proposed recipe recommends to take 4 chicken eggs on a standard 400-gram package of spaghetti. If you use a larger number of eggs, the carbonara sauce is too liquid, less - thick and lumpy.

Prepare the sauce carbonara can be, for example, with cream. Thus, 100 g cream successfully replace the proposed recipe 2 eggs or egg whites all. However, such a call can not be a traditional recipe, as in Italy, is unacceptable to add cream. But such modifications are widely used in England and America. There is often the sauce added dairy products. As shown, the Russian fans of Italian cuisine has a lot in common in tastes with their Anglo-American "colleagues" and this supplement is popular in Russia, along with sour cream and butter.

Recipe for spaghetti carbonara can be simplified. So, in the bowl of whipped egg can be directly mixed with chopped ham or other less fat "substitutes" bacon, cream and grated cheese. This mixture is also added to the hot spaghetti. Considering that meat ingredient is cold, stir the spaghetti sauce over low heat for a few seconds. This recipe can be inferior to the traditional spaghetti carbonara with crispy bacon on taste, but it is more useful and suitable even for small children.

Now about cheese. The traditional recipe for Pasta alla carbonara suggests using aged sheep cheese - Pecorino Romano, but many of pecorino sauce seems too harsh. To still feel the real taste of Italian chefs prepare a mixture of two cheeses: Parmesan and pecorino is novel.

Many cooks recommend adding the sauce carbonara dry red or white wine. But the real connoisseurs of Italian cuisine is considered that the Pasta alla carbonara better drink than the "Port" wine.

Finally. Cooks often use recipe spaghetti carbonara are advised to warm plates before they spread out on a dish. So it stays hot longer, and the sauce does not lose its taste properties.

 The recipe for spaghetti carbonara