{"id":145035,"title":"Otantik \u00c7in Usul\u00fc Karides K\u0131zartmas\u0131","modified":"2026-06-16T15:03:29+02:00","plain":"Restorandakinden bile daha lezzetli, nefis bir Asya usul\u00fc karides k\u0131zartmas\u0131 tarifi\n\n\n\n\u0130ster a\u00e7\u0131k b\u00fcfe ister alakart olsun, \u00c7in restoranlar\u0131n\u0131n vazge\u00e7ilmez klasiklerinden biri olan bu lezzet y\u0131llard\u0131r damaklarda yer etmi\u015f durumda. K\u0131zartma yapmak g\u00f6z\u00fcn\u00fcz\u00fc korkutuyorsa i\u00e7iniz rahat olsun: d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fczden \u00e7ok daha kolay. \u00dcstelik frit\u00f6ze de ihtiyac\u0131n\u0131z yok; derin bir tencere i\u015finizi g\u00f6r\u00fcr.\n\n\n\n\n\n\n\nKarides k\u0131zartmas\u0131n\u0131n k\u00f6keni\n\n\n\nHer ne kadar \u00e7o\u011fu zaman \u00c7in mutfa\u011f\u0131yla \u00f6zde\u015fle\u015ftirilse de, karides k\u0131zartmas\u0131n\u0131n k\u00f6kenini net bi\u00e7imde ortaya koyan bir kayna\u011fa rastlayamad\u0131m. \n\n\n\nAsl\u0131nda sanki hep varm\u0131\u015f gibi. Asya derken de ger\u00e7ekten t\u00fcm Asya’y\u0131 kastediyorum. Bu tarifin bir yorumuna neredeyse her yerde rastlamak m\u00fcmk\u00fcn. \n\n\n\nYanl\u0131\u015f anla\u015f\u0131lmas\u0131n: ara\u015ft\u0131rmam\u0131 \u00f6zellikle bu karides k\u0131zartmas\u0131n\u0131n belirli formu \u00fczerine yo\u011funla\u015ft\u0131rd\u0131m. \n\n\n\nYani k\u0131zar\u0131nca g\u00fczelce kabaran, n\u00f6tr lezzetli bir hamura bulanan karidesler; genellikle sriracha sosu, ev yap\u0131m\u0131 sweet chili sosu ya da tatl\u0131-ek\u015fi sos gibi bir dip sosla servis edilir.\n\n\n\nBiraz daha lezzet katmak isterseniz, i\u015fte sriracha mayonezi tarifim\n\n\n\n\u00c7\u00fcnk\u00fc konuyu genel olarak k\u0131zarm\u0131\u015f karides tariflerine a\u00e7sayd\u0131m, i\u015fin i\u00e7inden \u00e7\u0131kmak epey zor olurdu! Tuz biber karidesten karides tempuras\u0131na, gece pazarlar\u0131ndaki tezg\u00e2hlarda g\u00f6rd\u00fc\u011f\u00fcm y\u00fczlerce \u00e7e\u015fide kadar se\u00e7enek ger\u00e7ekten sonsuz.\n\n\n\nOlduk\u00e7a sevilen tuz biber karides ya da Japon mutfa\u011f\u0131ndan ebi fry\n\n\n\n\u00c7in usul\u00fc karides k\u0131zartmas\u0131n\u0131n malzemeleri\n\n\n\nSu: So\u011fuk olmas\u0131 \u00e7ok \u00f6nemlidir. Ya\u011fla kar\u015f\u0131la\u015ft\u0131\u011f\u0131nda olu\u015fan \u0131s\u0131 fark\u0131, d\u0131\u015f\u0131n\u0131n daha \u00e7\u0131t\u0131r olmas\u0131na yard\u0131mc\u0131 olur. Bu etkiyi art\u0131rmak i\u00e7in maden suyu da kullanabilirsiniz.\n\n\n\nKabartma tozu: Hamurun kabarmas\u0131n\u0131 sa\u011flayan temel malzemedir. \u00d6l\u00e7\u00fcy\u00fc ka\u00e7\u0131rmay\u0131n; fazla kullan\u0131rsan\u0131z rahats\u0131z edici bir art tat b\u0131rakabilir.\n\n\n\nKaridesler: Orta boy karides tercih edin. Ne \u00e7ok b\u00fcy\u00fck ne de \u00e7ok k\u00fc\u00e7\u00fck olmal\u0131lar.\n\n\n\n\n\n\tOtantik Karides Tempuras\u0131\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t30 karides (orta boy, tercihen kuyruk k\u0131sm\u0131 soyulmam\u0131\u015f)1 litre k\u0131zartmal\u0131k ya\u011fTempura hamuru2 yumurta200 g bu\u011fday unu150 ml su (so\u011fuk)1 paket kabartma tozu (1 paket = 11 gram)1 tutam tuz\t\n\t\n\t\tTempura hamuruT\u00fcm malzemeleri b\u00fcy\u00fck bir kapta p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n\u00d6nceden haz\u0131rl\u0131yorsan\u0131z buzdolab\u0131na al\u0131n; hamurun so\u011fuk kalmas\u0131 gerekirK\u0131zartmaKaridesler zaten soyulmu\u015fsa, foto\u011fraftaki gibi kuyruklar\u0131n\u0131 \u00fczerinde b\u0131rak\u0131n ve k\u00e2\u011f\u0131t havluyla iyice kurulay\u0131nK\u0131zartma ya\u011f\u0131n\u0131 175 dereceye kadar \u0131s\u0131t\u0131n. Karidesleri kuyruklar\u0131ndan tutup hamura bat\u0131r\u0131n, ard\u0131ndan dikkatlice ya\u011fa b\u0131rak\u0131nYakla\u015f\u0131k 5 dakika, iyice alt\u0131n sar\u0131s\u0131 olana kadar k\u0131zart\u0131n\t\n\t\n\t\tEkstra \u00e7\u0131t\u0131rl\u0131k i\u00e7in karidesleri s\u00fczd\u00fckten 5 dakika sonra 180 derecede 1-2 dakika daha k\u0131zart\u0131n\u00a0\n\t\n\t\n\t\tPlat principalAsiatique, Chinoise, Japonaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145035","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=145035"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145035\/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=145035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}