Tips Udang Lurus & Anti Alot! CRUNCHY EBI FURAI BENTO [Menu Bergizi Devina]
Resep Crunchy Ebi Furai Bento
Untuk 5 porsi
Crunchy Ebi Furai Bento Recipe (untuk 5-6 porsi)
Bahan
Bahan pelapis basah:
Bahan pelapis kering:
Pelengkap:
Cara Membuat
- Sayat tipis bagian perut udang 3-5 sayatan, tekan perlahan bagian punggung udang hingga lurus
- Untuk pelapis basah, aduk tepung terigu, maizena, garam, kaldu jamur, gula pasir, merica, baking powder, parutan bawang putih dan telur. Tuang air sedikit demi sedikit sambil diaduk hingga rata
- Celupkan udang ke adonan pelapis basah lalu diamkan selama 10-15 menit di suhu ruang
- Untuk pelapis kering, hancurkan gabin dan campurkan dengan tepung roti putih. Balurkan udang ke pelapis kering, tekan-tekan hingga padat dan rata, sisihkan
- Goreng ebi furai di minyak panas dengan api sedang selama 2 menit atau hingga matang
- Sajikan crunchy ebi furai dengan pelengkap bento lainnya
- Crunchy Ebi Furai Bento siap disajikan
Ingredients
Batter:
Dry Coat:
To serve:
Steps
- Make 3–5 shallow cuts along the underside of the shrimp. Gently press the back of the shrimp until it straightens.
- For the batter, combine the flour, cornstarch, salt, mushroom bouillon, sugar, pepper, baking powder, grated garlic, and egg. Gradually add the water while stirring until evenly mixed.
- Dip the shrimp into the batter, then let it rest for 10–15 minutes at room temperature.
- For the dry coat, crush the cream cracker and mix with the white breadcrumbs. Coat the shrimp with the dry coating, pressing gently until compact and evenly covered. Set aside.
- Fry the Ebi Furai in hot oil over medium heat for 2 minutes or until cooked through.
- Serve the crunchy Ebi Furai with the other bento accompaniments.
- Crunchy Ebi Furai Bento is ready to serve.
Cook Mode
Resep Crunchy Ebi Furai Bento
Crunchy Ebi Furai Bento Recipe (untuk 5-6 porsi)
Tips Udang Lurus & Anti Alot! CRUNCHY EBI FURAI BENTO [Menu Bergizi Devina]
Tips Udang Lurus & Anti Alot! CRUNCHY EBI FURAI BENTO [Menu Bergizi Devina]
Bahan
Bahan pelapis basah:
Bahan pelapis kering:
Pelengkap:
Cara Membuat
- Sayat tipis bagian perut udang 3-5 sayatan, tekan perlahan bagian punggung udang hingga lurus
- Untuk pelapis basah, aduk tepung terigu, maizena, garam, kaldu jamur, gula pasir, merica, baking powder, parutan bawang putih dan telur. Tuang air sedikit demi sedikit sambil diaduk hingga rata
- Celupkan udang ke adonan pelapis basah lalu diamkan selama 10-15 menit di suhu ruang
- Untuk pelapis kering, hancurkan gabin dan campurkan dengan tepung roti putih. Balurkan udang ke pelapis kering, tekan-tekan hingga padat dan rata, sisihkan
- Goreng ebi furai di minyak panas dengan api sedang selama 2 menit atau hingga matang
- Sajikan crunchy ebi furai dengan pelengkap bento lainnya
- Crunchy Ebi Furai Bento siap disajikan
Ingredients
Batter:
Dry Coat:
To serve:
Steps
- Make 3–5 shallow cuts along the underside of the shrimp. Gently press the back of the shrimp until it straightens.
- For the batter, combine the flour, cornstarch, salt, mushroom bouillon, sugar, pepper, baking powder, grated garlic, and egg. Gradually add the water while stirring until evenly mixed.
- Dip the shrimp into the batter, then let it rest for 10–15 minutes at room temperature.
- For the dry coat, crush the cream cracker and mix with the white breadcrumbs. Coat the shrimp with the dry coating, pressing gently until compact and evenly covered. Set aside.
- Fry the Ebi Furai in hot oil over medium heat for 2 minutes or until cooked through.
- Serve the crunchy Ebi Furai with the other bento accompaniments.
- Crunchy Ebi Furai Bento is ready to serve.
Cook Notes
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