Cherry blossom shrimp fried
The batter is seasoned with chili peppers, giving it a lingering spiciness.
The key is to cook the king oyster mushrooms slowly until they are crispy.
The key is to cook the king oyster mushrooms slowly until they are crispy.
How to make it
1
Tear the king oyster mushrooms lengthwise into small pieces. Finely chop the chili peppers
2
Mix [A] with chopped chili peppers to make the batter
3
Dust the sakura shrimp with a small amount of plain flour, dip them in the batter, scoop them up with a ladle, and fry in hot oil for about 1.5 minutes. Remove to a tray and sprinkle with salt
4
Deep fry the shredded king oyster mushrooms in the same oil for about 5 minutes, until crispy, then remove from the oven and sprinkle with salt
5
Arrange the kakiage and king oyster mushrooms on a plate and you're done
Ingredients for 2 people
-
- Eringi
- Two
-
- Fresh chili peppers (red and green)
- About 1 teaspoon
-
[A]
- Tempura flour
- 130g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Raw Sakura Shrimp
- 80g
-
- cake flour
- Small amount
-
- Fried oil
- Appropriate amount
-
- salt
- Small amount
[PR]
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