Shrimp-stuffed frit with shishito pepper
Frit made with tempura flour. Add olive oil to the batter to make it crispy.
How to make it
1
Add a small amount of salt and pepper to the shrimp and use a knife to pound it into small pieces until it becomes sticky.
2
Once you put [1] in a bowl, add [A] and mix well.
3
Cut the stems of the shishi tobacco slightly, then use a knife to cut vertically and gently remove the seeds.
4
Pack the mixed [2] into the notch.
5
Mix [B] to make a batter. Sprinkle an appropriate amount of flour on a sardine filled with shrimp, then dip into the prepared batter and fry.
6
Fry for about 3 minutes, remove into a batter, and sprinkle with salt (not included in the amount) from high.
7
Sprinkle warmed tomato sauce on a plate and serve with fried shishito peppers. Decorate with fried basil leaves and it's finished.
material
-
- Peeled shrimp
- 100g
-
- Salt and pepper
- Small amount
-
[A]
- Beat egg
- 2 tbsp
-
- potato starch
- 1/2 tbsp
-
- Asatsuki small cut
- 1 tsp
-
- Italian parsley chopped
- 1 tsp
-
- Chop garlic
- 1/2 tsp
-
- Shishito Chicken
- Around 15
-
[B]
- Tempura flour
- 60g
-
- water
- 1/2 cup
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- For finishing basic tomato sauce
- Small amount
-
- Basil finishing, deep-fried
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
