by 
JamesR.
ANSWERS: 5
-
I use about 1/4 cup corn starch per 1 cup of flour to coat the shrimp. It sticks better and is crispier. Let the coated product sit for about 5 minutes before you fry. Rice flour is often used too, but it's more expensive. It's known to be crispier. Also try "panko" but that's expensive too. Make sure your raw shrimp is dry of excess moisture. This is another reason it might not stick. The oil has to be hot and you can't fry too many at once. That's because when you put each piece in it lowers the temperature of the oil. Use this same method with just about anything you coat to deep fry. If the coating comes off it's because there was too much moisture on the food and/or the oil wasn't hot enough. When there is too much moisture, the coating won't stick and pockets of hot oil get in.If the oil isn't hot enough you have to cook it longer and the coating gets too saturated.
-
You have to make sure your oil is hot enough, and that you are using a pot, pan, etc., that is deep enough so the thing doesn't stick to the bottom. Adding a little corn starch to your mix would not hurt either.
-
I haven't, my wife did not seem to have any trouble... did you get a bad brand of tempura?
-
Yes, I do it all the time. I love using rice flour first as a dredge and then as part of the batter. IT makes them very crispy and the batter really sticks to the dredged rice flour.
-
No.
RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC