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Deep-Fried Shrimp Onigiri

by Yui Takahashi

Ingredients

for 8 Servings

  • 1 egg
  • 1 cup
    all-purpose flour, divided (125 g)
  • ½ cup
    cold water (120 mL)
  • 8 raw shrimps, peeled and deveined, tails left on
  • oil, for frying
  • ¾ cup
    dashi (180 g)
  • ¼ cup
    soy sauce (60 mL)
  • ¼ cup
    mirin (60 mL)
  • 2 ½ cups
    cooked rice, for serving (345 g)
  • salt, to taste
  • 1 roasted seaweed strip, cut into 8 equal pieces

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Preparation

  1. Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
  2. Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
  3. Heat the oil in a large pot until it reaches 350°F (180˚C).
  4. Dip the floured shrimp into the chilled batter.
  5. Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
  6. In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
  7. To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
  8. Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
  9. Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
  10. Enjoy!
 

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