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{ 25 comments… read them below or add one }
For tempura you can use rapeseed oil (natane abura). If you don’t have that you could use sunflower oil, or uhm… corn/peanut oil
What kind of oil are you frying in?
i dont understand plz be more detailed o-o
that was very good.
That looks very tasty
Thx! But how do you make the shrimp turn out really fluffy (just like in Japanese restaurants)?
Thanks you made it so delicately, very skillful. I will try to make a gluten-free version some time.
Lovely job! Thank you very much!
chef cheng! she was the best instructor! love her! cuisines of asia was the shit!
tippenyt: They taste like bamboo if you know, is not so much taste but a nice consistency
Lotus roots are new to me, what do they taste like (or close to)? Sweet, sour, what?!
got a friend going to CIA. I wish i could but it is way to much of a risk with your life to become a chef.
That’s true, but does such a dish exist in Portugal today?
I’ll not deny the fact that japanese sophisticated the recipe, but just search “google-images” for “peixinhos da horta” and you’ll see…
I hope you’re *pretending* to be retarded. Tempura is native to Japan of course.
waw, nice recipe.
A nice portuguese recipe,
that’s what (by the way) tempura is!
you sir, are wrong.
Sorry Chef Cheng is mispelled your name and “have her as your instructor.”
I had Chef Cheung for Cuisines of Asias.If you think the video is good, have as your instructor. She is great.!!! My station was tempura on the days we did Japan cuisine. Thanks you for everything Chef..see you during Bachelors.
thank you chef
appreciated
Looks better than the soggy mass I produced 5 minutes ago! Thanks.
the batter also has corn starch and she left that out, I wonder why
mm.. i love tempura. Is it really only flour and water for the batter though?
Chef Cheng is great!
delicious! ;@@@@@@@@@