Xin gợi ý 1 món ăn ngon từ tôm nhé. Với cách làm không tốn quá nhiều thời gian, nhưng vẫn ngon lạ này, mọi người trong nhà bạn, ai cũng sẽ yêu thích.
1. Nguyên liệu
- 16 con tôm sú to
- 1/2 muỗng cafe bột tiêu trắng (hoặc tiêu đen)
- 1/4 cup bột mì đa dụng ( all purpose flour )
- 2 quả trứng
- Dầu ăn ( dầu nho, dầu ngô, hoặc dầu thực vật)
- Muối
- Phần sốt mù tạt:
- Phần sốt mù tạt:
- 2 muỗng cafe bột mù tạt vàng Hàn Quốc (gyeoja-garu)
- 2 muỗng cafe nước lọc
- Phần nước chấm:
- 1 muỗng canh nước tương
- 2 muỗng cafe giấm trắng
- 1 muỗng canh hành lá, thái nhỏ
- 1 muỗng cafe hạt mè rang
Tôm
Bột mù tạt vàng
2. Cách làm
- Tôm lột sạch vỏ, bỏ đầu, giữ lại đuôi. Rửa sạch.
Khứa đôi lưng tôm, rút chỉ.
Khứa nhẹ bên trong và ngoài thân tôm.
3. Video hướng dẫn
Chúc các bạn thành công!
(serves 4)
- 16 jumbo size shrimp (or 1 pound shelled and heads off shrimp)
- ½ teaspoon ground white pepper (or black pepper)
- ¼ cup all purpose flour
- 2 eggs
- cooking oil (grape seed, corn, or vegetable oil)
- salt
- For mustard paste:
- Twist off the shrimp heads and peel off the shells with your hands. Save the heads for broth.
- Leave the tails on but remove the sharp thing right top of the tail (telson) by pushing it up. Koreans call it a “shrimp water pouch” because that spot has always a little amount of water. Put the cleaned shrimp on the cutting board.
- Remove the intestines of the shrimp by making a slit along the middle of each shrimp’s back. There will be a long dark line inside, pull it out by hand. Make a deeper cut to along the curve of the belly, but be sure not to cut all the way through. If you find any dark stuff near in there, remove it, too. Score the shrimp on both sides so that it won’t shrink when cooked.
- Rinse in cold water, drain, and pat dry with a paper towel.
- Make mustard paste: Mix the mustard powder with water in a small bowl.
- Put the shrimp on a large plate, belly side up and side by side without touching each other. Sprinkle 2 pinches of salt and ½ teaspoon ground white pepper over top, evenly.
- Dip your finger into the mustard paste and put a bit on each shrimp, just like painting.
- Coat the inside of the shrimp with flour.
- Beat 2 eggs with a pinch of salt in a bowl.
- Heat up a pan over medium heat. Add some cooking oil to the pan. Dip the shrimp into the egg and put the shrimp in the pan, coated part down. Repeat this with the rest of the shrimp but don’t crowd them in the pan.
- Cook for a few minutes until the bottom of the shrimp turns a little light golden brown, pressing down slightly with a spatula every now and then. Turn them over and cook another couple of minutes until both sides are light golden brown.
- Remove from the heat.
- Make dipping sauce: Combine soy sauce, vinegar, chopped green onion, and sesame seeds in a small bowl and mix well. Set aside.
- Serve as a side dish or snack with the dipping sauce.
(Nguồn Maangchi)
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1. Ingredients(serves 4)
- 16 jumbo size shrimp (or 1 pound shelled and heads off shrimp)
- ½ teaspoon ground white pepper (or black pepper)
- ¼ cup all purpose flour
- 2 eggs
- cooking oil (grape seed, corn, or vegetable oil)
- salt
- For mustard paste:
- 2 teaspoons Korean mustard powder (gyeoja-garu)
- 2 teaspoons cold water
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
- Twist off the shrimp heads and peel off the shells with your hands. Save the heads for broth.
- Leave the tails on but remove the sharp thing right top of the tail (telson) by pushing it up. Koreans call it a “shrimp water pouch” because that spot has always a little amount of water. Put the cleaned shrimp on the cutting board.
- Remove the intestines of the shrimp by making a slit along the middle of each shrimp’s back. There will be a long dark line inside, pull it out by hand. Make a deeper cut to along the curve of the belly, but be sure not to cut all the way through. If you find any dark stuff near in there, remove it, too. Score the shrimp on both sides so that it won’t shrink when cooked.
- Rinse in cold water, drain, and pat dry with a paper towel.
- Make mustard paste: Mix the mustard powder with water in a small bowl.
- Put the shrimp on a large plate, belly side up and side by side without touching each other. Sprinkle 2 pinches of salt and ½ teaspoon ground white pepper over top, evenly.
- Dip your finger into the mustard paste and put a bit on each shrimp, just like painting.
- Coat the inside of the shrimp with flour.
- Beat 2 eggs with a pinch of salt in a bowl.
- Heat up a pan over medium heat. Add some cooking oil to the pan. Dip the shrimp into the egg and put the shrimp in the pan, coated part down. Repeat this with the rest of the shrimp but don’t crowd them in the pan.
- Cook for a few minutes until the bottom of the shrimp turns a little light golden brown, pressing down slightly with a spatula every now and then. Turn them over and cook another couple of minutes until both sides are light golden brown.
- Remove from the heat.
- Make dipping sauce: Combine soy sauce, vinegar, chopped green onion, and sesame seeds in a small bowl and mix well. Set aside.
- Serve as a side dish or snack with the dipping sauce.
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