Fried brussels sprouts with white fan
Deep-fried food made with a batter of potato starch dissolved in water is called "Shiraogi-age." To prevent the color from becoming too dark, fry in oil at a low temperature
How to make it
1
Mash the peeled shrimp using the back of a knife to make a paste
2
Transfer [1] to a bowl, add mayonnaise and mix with a whisk
3
Drain the parboiled Brussels sprouts, cut them in half, and sprinkle flour on the cut surface
4
Divide the paste from [2] into 6 equal parts and shape them so that they are sandwiched between the Brussels sprouts
5
Make a batter by dissolving potato starch in a ratio of 4 parts to 3 parts water
6
[4] Coat the Brussels sprouts with flour
7
Coat the batter in [5] and gently place in frying oil heated to 160℃
8
After placing them in the oil, drizzle the batter over them to coat them. Fry for about 4 to 5 minutes, rolling them around with chopsticks
9
Remove to a wire rack and serve in a bowl lined with lemon slices
Ingredients for 3 people
-
- Brussels sprouts
- 6 pieces
-
- Peeled shrimp
- 4 fish (about 80g)
-
- mayonnaise
- 1 tsp
-
- salt
- A pinch
-
- Used as flour flour
- Appropriate amount
-
- For swimming
- Appropriate amount
-
- potato starch coating
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Use lemon
- 5 pieces
[PR]
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