해물 튀김 원리
Seafood Tempura
Use ice-cold batter mixed minimally (lumps are fine) and very hot oil. Pat seafood completely dry before battering to prevent spattering and ensure crunch.
Seafood releases a lot of moisture when cooked, so a thin, cold batter and hot oil (175–185°C) are essential. The steam escaping from the batter creates a light, crispy shell.
응용 예시
Once you know this: Any seafood + cold fizzy water + flour (1:1) → light Korean tempura. Keeping the batter cold and thin is the only rule — applies to vegetables, shrimp, or squid.
핵심 요소
핵심 원리
Cold dough + hot oil = immediate evaporation of moisture → thin and crispy fried coating.
핵심 단계
- 1Completely remove all moisture from the surface of the seafood using a paper towel.
- 2Combine all-purpose flour and bread flour (in a ratio of 2:1) with ice water, mixing just enough to form a dough (it's okay if it's still slightly lumpy).
- 3Fry in oil heated to 175-185°C for 1-2 minutes.
- 4After checking the crispness of the batter with chopsticks, place the fried food on a wire rack to remove excess oil.
초기 세팅
The most important thing is to thoroughly remove excess moisture from the seafood.
반죽
Ingredients: 2 parts all-purpose flour, 1 part water (very cold).
기름 온도
175-185°C (The higher the temperature, the crispier it will be).
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음식 예시
등록된 음식 예시가 없습니다.