Shrimp tempura rice ball
Add a little olive oil to the frying oil to create a fragrant finish. Frying tempura at once will lower the oil temperature, so it's a good idea to fry it in two portions.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the shrimp and cut off the tail. Make a cut inside and remove the backing with a bamboo skewer.
2
Sprinkle with salt, pepper and flour, then apply tempura batter and fry in frying oil heated to about 180°C for about 1 minute. Remove it onto a net to remove rough heat and cut it into bite-sized pieces.
3
Put the ingredients for the tempura soup in a pot and heat it to a boil. Put about 75g of rice in a plastic wrap bowl, place the shrimp tempura dipped in the tempura soup in the center and make it into a triangle shape. It's a good idea to squeeze it while wearing salted water in your hand.
4
Wrap in grilled seaweed and serve in a bowl. Place the shrimp tempura tail part and top with chopped clams. Pour it with tempura soup and it's finished.
8 ingredients
-
- shrimp
- 8 fish
-
- Basic clothing
- Appropriate amount
-
- Add a bit of olive oil to deep -fried
- Appropriate amount
-
- salt
- A little
-
- Pick it
- A little
-
- Used as flour flour
- A little
-
[Tempura soup (easy to make)]
- soy sauce
- 100cc
-
- Mirin
- 100cc
-
- Basic Bouillon
- 300cc
-
- kelp
- A little
-
- sugar
- A little
-
- cooked rice
- Approximately 600g
-
- Used as salt
- A little
-
- Grilled seaweed
- Appropriate amount
-
- For assatsuki
- A little
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