'Crispy crunchy TEMPURA getting oily - Shrimp Tempura - Vietnam street food is shown in this video. People in Vietnam using tempura flour that they just have to add (cold) water too. Yes, I’m talking about Shrimp Tempura, a very popular Vietnamese street food. They don\'t mix it too much and keep it somewhat chunky. All the dipping of ingredients does seem to mix the batter, so they’ll end up adding a sprinkle of the flour here and there to keep up the consistency. Two problems they can get: Crispy crunchy TEMPURA getting oily. First, their tempura is ugly. When I am eating, I feel like I don\'t get a good coating, and it\'s not even. Secondly, it\'s oily as hell. They put it on paper when in comes out of the oil and it\'s oily and a bit soggy after draining. FYI: Try raising the temp of your oil and making the batter a little thicker with less water. The batter will absorb more oil the lower the temp and thinner the coating. Ideal temp should be between 290 and 310 F. If you\'re stuck without a thermometer, you can use a bamboo chopstick to make sure the oil is hot enough. Submerge the end into the oil, and when there\'s a steady stream of air bubbles, it\'s just right.'
Tags: street food , vietnam street food , prawn tempura , street food in Vietnam , raw street capture 101 , shrimp tempura , Crispy crunchy TEMPURA , Crispy oily TEMPURA , Crispy crunchy TEMPURA getting oily
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