{"id":199349,"title":"Krevety v tempu\u0159e","modified":"2026-10-31T17:54:26+01:00","plain":"Co je krevetov\u00e1 tempura?\n\n\n\nKrevetov\u00e1 tempura pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm japonsk\u00fdm pokrm\u016fm p\u0159ipravovan\u00fdm technikou sma\u017een\u00ed tempura. Tyto kr\u00e1sn\u011b k\u0159upav\u00e9 a chutn\u00e9 krevety v t\u011bst\u00ed\u010dku si prost\u011b mus\u00edte zamilovat.\n\n\n\nObvykle se pod\u00e1vaj\u00ed se sladkokyselou om\u00e1\u010dkou, se s\u00f3jovou om\u00e1\u010dkou sm\u00edchanou s pastou miso nebo s om\u00e1\u010dkou tonkatsu. V restauraci u\u017e si je nikdy neobjedn\u00e1te. Stejn\u011b jako moje krevety v t\u011bst\u00ed\u010dku.\n\n\n\nVyzkou\u0161ejte m\u016fj recept na krevety se sol\u00ed a pep\u0159em\n\n\n\nNejen\u017ee jsou drah\u00e9, ale n\u011bkdy krevety nejsou ani moc \u010derstv\u00e9\u2026fuj.\n\n\n\nTipy, aby se krevetov\u00e1 tempura povedla \n\n\n\nV\u0161echny suroviny (mouku, vodu, vejce) uchov\u00e1vejte v chladu. D\u00edky rozd\u00edlu teplot budou krevety v t\u011bst\u00ed\u010dku k\u0159upav\u011bj\u0161\u00ed.\n\n\n\n\n\n\n\nT\u011bst\u00ed\u010dko nikdy nem\u00edchejte p\u0159\u00edli\u0161 dlouho a nevad\u00ed, kdy\u017e v n\u011bm z\u016fstane p\u00e1r hrudek mouky. Je to dokonce lep\u0161\u00ed!\n\n\n\nIde\u00e1ln\u011b za\u010dn\u011bte sma\u017eit hned po p\u0159\u00edprav\u011b t\u011bst\u00ed\u010dka na tempuru, aby z\u016fstalo studen\u00e9.\n\n\n\nSna\u017ete se udr\u017eovat st\u00e1lou teplotu oleje \n\n\n\nSuroviny by m\u011bly pokr\u00fdvat jen polovinu hladiny oleje. Pokud jich vlo\u017e\u00edte p\u0159\u00edli\u0161 mnoho, teplota m\u016f\u017ee p\u0159\u00edli\u0161 klesnout a sma\u017een\u00ed se nepovede\n\n\n\nTady je video, kter\u00e9 v\u00e1m uk\u00e1\u017ee, jak oloupat krevety\n\n\n\nR\u016fzn\u00e9 postupy p\u0159\u00edpravy \n\n\n\nNeexistuje  jedin\u00fd nejlep\u0161\u00ed zp\u016fsob, jak p\u0159ipravit krevetovou tempuru. \n\n\n\nI kdy\u017e si tedy zvol\u00edte ur\u010dit\u00fd postup jako z\u00e1kladn\u00ed vod\u00edtko, rozhodn\u011b se nebojte experimentovat. (Pokud ji ale p\u0159ipravujete poprv\u00e9, zkuste se rad\u011bji dr\u017eet n\u00e1vodu do punt\u00edku)\n\n\n\nV n\u011bkter\u00fdch p\u0159\u00edpadech se postupy p\u0159\u00edpravy krevetov\u00e9 tempury li\u0161\u00ed pouze po\u0159ad\u00edm, v jak\u00e9m se jednotliv\u00e9 suroviny p\u0159id\u00e1vaj\u00ed a pou\u017e\u00edvaj\u00ed. \n\n\n\nN\u011bkte\u0159\u00ed nap\u0159\u00edklad doporu\u010duj\u00ed p\u0159idat nejprve vejce a teprve potom ostatn\u00ed suroviny. \n\n\n\nA\u0165 zvol\u00edte jak\u00fdkoli postup, v\u00fdsledkem budou lahodn\u00e9 krevety v t\u011bst\u00ed\u010dku\n\n\n\nJin\u00ed doporu\u010duj\u00ed p\u0159idat je a\u017e ve chv\u00edli, kdy je olej rozp\u00e1len\u00fd a p\u0159ipraven\u00fd ke sma\u017een\u00ed: t\u00edm se zajist\u00ed, \u017ee se spr\u00e1vn\u011b usma\u017e\u00ed a nerozpadnou se v hrnci na hrudky.\n\n\n\nRecept na krevetovou tempuru\n\n\n\n\n\n\tKrevetov\u00e1 tempura\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t30 krevet s neoloupan\u00fdm oc\u00e1skem1 litr oleje na sma\u017een\u00ed1 d\u00e1vka t\u011bst\u00ed\u010dka na tempuru\t\n\t\n\t\tP\u0159ipravte t\u011bst\u00ed\u010dko na tempuru Pokud jsou krevety ji\u017e oloupan\u00e9 (oc\u00e1sek v\u017edy ponechte neporu\u0161en\u00fd jako na fotografii), osu\u0161te je pap\u00edrovou ut\u011brkouRozeh\u0159ejte olej na sma\u017een\u00ed na 175 stup\u0148\u016f a uchopte krevety za oc\u00e1sek, namo\u010dte je do t\u011bst\u00ed\u010dka a pot\u00e9 opatrn\u011b vlo\u017ete do olejeSma\u017ete 5 min nebo dozlatova\t\n\t\n\t\t\t\n\t\n\t\tDiversJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199349"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1529"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}