Shrimp tempura rice ball
Please also refer to this page for information on the ingredients introduced in this recipe.
Peel the shrimp, cut off the tail, make a slit inside, and remove the vein with a bamboo skewer
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
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
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
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- shrimp
- 8 fish
-
- Basic clothing
- Appropriate amount
-
- to the frying oil Add a little olive oil
- Appropriate amount
-
- salt
- A little
-
- Pick it
- A little
-
- for wheat flour Used as dusting flour
- A little
-
[Tempura sauce (easy to make amount)]
- soy sauce
- 100cc
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- Mirin
- 100cc
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- Basic Bouillon
- 300cc
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- kelp
- A little
-
- sugar
- A little
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- cooked rice
- Approximately 600g
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- saltwater Used as
- A little
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- Grilled seaweed
- Appropriate amount
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- as a topping
- A little
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