{"id":138656,"title":"Creve\u021bi autentici \u00een aluat crocant","modified":"2026-06-15T09:33:53+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 de creve\u021bi asiatici \u00een aluat, mult mai buni dec\u00e2t la restaurant\n\n\n\nUn clasic al restaurantelor chineze\u0219ti, fie c\u0103 sunt de tip all you can eat sau \u00e0 la carte: aceast\u0103 delicates\u0103 face parte din imaginarul colectiv francez. Chiar dac\u0103 pr\u0103jirea poate p\u0103rea intimidant\u0103, vreau s\u0103 v\u0103 lini\u0219tesc: este mult mai simplu dec\u00e2t pare. \u0218i nici m\u0103car nu ave\u021bi nevoie de friteuz\u0103! O simpl\u0103 crati\u021b\u0103 este de ajuns.\n\n\n\n\n\n\n\nOriginile creve\u021bilor \u00een aluat\n\n\n\nDe\u0219i \u00eei asociem adesea cu buc\u0103t\u0103ria chinezeasc\u0103, nu am reu\u0219it s\u0103 g\u0103sesc surse care s\u0103 stabileasc\u0103 exact originea creve\u021bilor \u00een aluat. \n\n\n\nPur \u0219i simplu exist\u0103, dintotdeauna. Am citit m\u0103rturii ale unor oameni care au crescut \u00een Asia \u0219i ale c\u0103ror bunici le preg\u0103teau creve\u021bi \u00een aluat. Iar c\u00e2nd spun Asia, m\u0103 refer la \u00eentreaga Asie. \u00cei g\u0103se\u0219ti absolut peste tot. \n\n\n\n\u0218tiu ce urmeaz\u0103 s\u0103 spune\u021bi: bine\u00een\u021beles, mi-am concentrat cercet\u0103rile asupra formei precise a acestor creve\u021bi \u00een aluat. \n\n\n\nAdic\u0103 un aluat neutru pentru pr\u0103jit, care se umfl\u0103 frumos \u00een baie de ulei \u0219i care este, de obicei, servit cu un sos pentru \u00eenmuiat, precum sriracha, sos sweet chili de cas\u0103 sau chiar sos dulce-acri\u0219or\n\n\n\nPentru cei \u0219i mai pofticio\u0219i, re\u021beta mea de maionez\u0103 sriracha\n\n\n\nPentru c\u0103, dac\u0103 ar fi s\u0103-mi extind aria la re\u021betele de creve\u021bi pr\u0103ji\u021bi, n-a\u0219 mai termina prea cur\u00e2nd! De la creve\u021bii cu sare \u0219i piper la tempura de creve\u021bi \u0219i sutele de variante pe care le-am v\u0103zut pe tarabele pie\u021belor de noapte, posibilit\u0103\u021bile sunt nesf\u00e2r\u0219ite!\n\n\n\n\u00cendr\u0103gi\u021bii creve\u021bi cu sare \u0219i piper sau, \u00een varianta japonez\u0103, ebi fry\n\n\n\nIngredientele pentru creve\u021bii chineze\u0219ti \u00een aluat\n\n\n\nApa: este foarte important s\u0103 fie rece. \u0218ocul termic cu uleiul ajut\u0103 la ob\u021binerea unei texturi crocante. Pute\u021bi folosi \u0219i ap\u0103 mineral\u0103 carbogazoas\u0103, pentru un rezultat \u0219i mai bun\n\n\n\nPraful de copt: este ingredientul care face aluatul s\u0103 se umfle. Ave\u021bi grij\u0103 la cantitate: dac\u0103 pune\u021bi prea mult, poate l\u0103sa un gust nepl\u0103cut\n\n\n\nCreve\u021bii: alege\u021bi-i de m\u0103rime medie. Nici prea mari, nici prea mici\n\n\n\n\n\n\tCreve\u021bi tempura autentici\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t30 creve\u021bi (medii, de preferat cu coada necur\u0103\u021bat\u0103)1 litru de ulei pentru pr\u0103jitAluat2 ou\u0103200 g de f\u0103in\u0103 de gr\u00e2u150 ml de ap\u0103 (rece)1 plic de praf de copt (1 plic = 11 g)1 priz\u0103 de sare\t\n\t\n\t\tAluatAmesteca\u021bi toate ingredientele \u00eentr-un bol mare, p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen.Dac\u0103 \u00eel preg\u0103ti\u021bi din timp, pune\u021bi aluatul la frigider; trebuie s\u0103 r\u0103m\u00e2n\u0103 rece.Pr\u0103jireDac\u0103 creve\u021bii sunt deja cur\u0103\u021ba\u021bi (l\u0103sa\u021bi \u00eentotdeauna coada intact\u0103, ca \u00een fotografie), usca\u021bi-i bine cu prosoape de h\u00e2rtie.\u00cenc\u0103lzi\u021bi uleiul pentru pr\u0103jit la 175 de grade. \u021aine\u021bi creve\u021bii de coad\u0103, trece\u021bi-i prin aluat, apoi pune\u021bi-i cu grij\u0103 \u00een ulei.Pr\u0103ji\u021bi-i timp de 5 minute sau p\u00e2n\u0103 devin aurii \u0219i crocan\u021bi.\t\n\t\n\t\tDac\u0103 v\u0103 place o crust\u0103 foarte crocant\u0103, pr\u0103ji\u021bi-i \u00eenc\u0103 o dat\u0103 timp de 1-2 minute la 180 de grade, la 5 minute dup\u0103 ce i-a\u021bi l\u0103sat la scurs.\n\t\n\t\n\t\tPlat principalAsiatique, Chinoise, Japonaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138656"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1529"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}