{"id":144093,"title":"Karides tempuras\u0131","modified":"2026-06-16T14:46:39+02:00","plain":"Karides tempuras\u0131 nedir?\n\n\n\nKarides tempuras\u0131, tempura k\u0131zartma tekni\u011fiyle haz\u0131rlanan en pop\u00fcler Japon yemeklerinden biridir. Bu \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r ve son derece lezzetli karides k\u0131zartmalar\u0131n\u0131 sevmemek ger\u00e7ekten zor.\n\n\n\nGenellikle tatl\u0131-ek\u015fi sos, miso ezmesiyle kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f soya sosu ya da tonkatsu sosuyla servis edilir. Bir kez evde yapt\u0131ktan sonra bunu restoranda s\u00f6ylemek istemeyeceksiniz. T\u0131pk\u0131 karides k\u0131zartmas\u0131 tarifimde oldu\u011fu gibi.\n\n\n\nTuz ve karabiberli karides tarifime g\u00f6z at\u0131n\n\n\n\n\u00dcstelik pahal\u0131d\u0131r; bazen karidesler de yeterince taze olmaz\u2026\n\n\n\nKarides tempuras\u0131n\u0131 kusursuz yapmak i\u00e7in ipu\u00e7lar\u0131 \n\n\n\nT\u00fcm malzemeleri (un, su, yumurta) iyice so\u011fuk tutun. S\u0131cakl\u0131k fark\u0131, kaplaman\u0131n daha \u00e7\u0131t\u0131r olmas\u0131n\u0131 sa\u011flar.\n\n\n\n\n\n\n\nHamuru asla fazla kar\u0131\u015ft\u0131rmay\u0131n; i\u00e7inde birka\u00e7 un topa\u011f\u0131 kalmas\u0131 sorun de\u011fildir. Hatta b\u00f6ylesi daha da iyidir.\n\n\n\n\u0130deal olan, tempura hamurunu haz\u0131rlad\u0131ktan hemen sonra k\u0131zartmaya ba\u015flamakt\u0131r; b\u00f6ylece hamur so\u011fuk kal\u0131r.\n\n\n\nYa\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 m\u00fcmk\u00fcn oldu\u011funca sabit tutun \n\n\n\nYa\u011f\u0131n y\u00fczeyinin yaln\u0131zca yar\u0131s\u0131 malzemeyle kaplanmal\u0131. Tencereyi fazla doldurursan\u0131z ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131 h\u0131zla d\u00fc\u015fer ve k\u0131zartma istedi\u011finiz gibi olmaz.\n\n\n\n\u0130\u015fte karidesleri nas\u0131l ay\u0131klayaca\u011f\u0131n\u0131z\u0131 g\u00f6steren bir video\n\n\n\nTekniklerdeki farkl\u0131l\u0131klar \n\n\n\nKarides tempuras\u0131n\u0131 haz\u0131rlaman\u0131n tek bir do\u011fru yolu yoktur. \n\n\n\nBu y\u00fczden genel bir rehber olarak belirli bir tekni\u011fi se\u00e7seniz bile, denemekten \u00e7ekinmeyin. (Ancak ilk kez yap\u0131yorsan\u0131z, talimatlar\u0131 birebir uygulaman\u0131z faydal\u0131 olur.)\n\n\n\nBaz\u0131 durumlarda, tempura karides yap\u0131m teknikleri aras\u0131ndaki tek fark, malzemelerin eklenme ve kullan\u0131lma s\u0131ras\u0131d\u0131r. \n\n\n\n\u00d6rne\u011fin, baz\u0131lar\u0131 di\u011fer malzemelerden \u00f6nce yumurtay\u0131 eklemeyi \u00f6nerir. \n\n\n\nHangi tekni\u011fi kullan\u0131rsan\u0131z kullan\u0131n, sonu\u00e7 nefis karides k\u0131zartmalar\u0131 olacakt\u0131r\n\n\n\nDi\u011ferleri ise karidesleri ancak ya\u011f iyice \u0131s\u0131n\u0131p k\u0131zartmaya haz\u0131r oldu\u011funda eklemeyi \u00f6nerir; b\u00f6ylece d\u00fczg\u00fcn pi\u015fer ve hamur tencerede topaklan\u0131p da\u011f\u0131lmaz.\n\n\n\nKarides tempuras\u0131 tarifi\n\n\n\n\n\n\tKarides Tempuras\u0131\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t30 kuyru\u011fu \u00fczerinde b\u0131rak\u0131lm\u0131\u015f karides1 litre k\u0131zartmal\u0131k ya\u011f1 porsiyon tempura hamuru\t\n\t\n\t\tTempura hamurunu haz\u0131rlay\u0131n.Karideslerin kabuklar\u0131 \u00f6nceden soyulmu\u015fsa, foto\u011fraftaki gibi kuyruklar\u0131n\u0131 \u00fczerinde b\u0131rak\u0131n ve ka\u011f\u0131t havluyla iyice kurulay\u0131n.K\u0131zartmal\u0131k ya\u011f\u0131 175 dereceye kadar \u0131s\u0131t\u0131n. Karidesleri kuyruklar\u0131ndan tutup hamura bat\u0131r\u0131n, ard\u0131ndan dikkatlice k\u0131zg\u0131n ya\u011fa b\u0131rak\u0131n.5 dakika, ya da alt\u0131n sar\u0131s\u0131 renk alana kadar pi\u015firin.\t\n\t\n\t\t\t\n\t\n\t\tDiversJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144093"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/1529"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}