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Sushi Rolls with Spicy Deep-fried Shrimps

Recipe Sushi Rolls with Spicy Deep-fried Shrimps


First:
The crispy deep-fried shrimps and the sweet chili sauce and mayonnaise are a perfect match. The sang chi leaves are refreshing too.


Second:
“To make

Sprinkle sweetened vinegar over cooked rice and mix and spread by cutting across it in a fast slashing motion. Let it cool on a large dish or a baking pan. Cut four sang chi leaves into fine strips.”

“To make breaded

Peel shrimp and devein. Make several incisions on the stomach side so it stays straight when fried. Season with salt and pepper and dust lightly with flour. Dip in beaten egg, coat with bread crumbs and fry in vegetable oil at 170 degrees C<338 degrees Fahrenheit>. Drain excess oil.

* When you peel shrimps, leave the tail for four of them and remove for the remaining two shrimps. “

“Put yaki-nori sheet on a makisu (sushi rolling mat). Spread half of evenly over the nori, leaving 3-4cm(1.2-1.5 inch) empty space on the far side. Place half of sang chi leaves and lay three fried shrimps on rice, then pour sweet chili sauce and mayonnaise.

* Place the tailless shrimp in the middle when you lay the shrimps.”

While holding the shrimps in place, roll up the bamboo mat to let nori and rice wrap around the shrimps, allowing both edges of sushi rice to meet. Press with both hands over the mat to shape roll evenly. Prepare another roll in the same way. Cut each roll into easy-to-eat lengths and arrange on dish.

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