Shrimp tempura rice ball
Adding a small amount of olive oil to the frying oil will give it a fragrant finish. Since the temperature of the oil will drop if you fry tempura all at once, it is best to fry it in two batches
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, cut off the tail, make a slit inside, and remove the vein with a bamboo skewer
2
Coat with salt, pepper and flour, then coat with tempura batter and fry in oil heated to about 180°C for about 1 minute. Remove to a wire rack to cool and cut into bite-sized pieces
3
Put the tempura sauce ingredients into a pot and bring to a boil. Place about 75g of rice in a container lined with plastic wrap, place the shrimp tempura dipped in the tempura sauce in the center, and form into a triangular shape. It's a good idea to wet your hands with salt water while you form the rice
4
Wrap in toasted seaweed and place in a bowl. Place the shrimp tempura tail on top and top with chopped chives. Pour tempura sauce over the top to finish
8 ingredients
-
- shrimp
- 8 fish
-
- Basic clothing
- Appropriate amount
-
- Add a little olive oil for frying
- Appropriate amount
-
- salt
- A little
-
- Pick it
- A little
-
- Used as flour flour
- A little
-
[Tempura sauce (easy to make amount)]
- 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
[PR]
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