Japanese cuisine, Japanese food recipes.

Bite-sized and good for a lunch box. The tender shrimps are great.
First:

Make a cut lengthwise around the pit of avocado with a knife blade. Hold Avocado from both sides with both hands and twist it to separate halves. Strike pit with a knife blade and remove it. Peel the skin off, mince with folk, and sprinkle with lemon juice.

Preheat the frying oil to 170 degrees C<338 degrees Fahrenheit>.

Second:
Shell and devein shrimp. Add into plenty of hot water, bring to boil, drain in a sieve for 1-2 minutes. Cut into large cuts if it’s too big.

Mix mayonnaise, salt and pepper in a bowl, add avocado and #1 boiled shrimps, and mix thoroughly.

Put about 1 tablespoon of #2 on the dumpling wrapper, covered like drawstring bag shape, fry in 170 degrees C<338 degrees Fahrenheit> frying oil. Drain oil and serve in a plate.

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