Korean Cuisine
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Topics
  • cooking
  • japanese_food
  • shrimp_roll
  • kitchen_tips

I burned through League of Legends and then devoured this delicious dish! This is the "Shrimp Tempura Roll" that Mr. Kim actually sold in Japan.

kitchen_caden9 assets

Recipe

Shrimp Tempura Roll.

1 servings15 min

Ingredients

  • Half a sheet of seaweed (kim).
  • A suitable amount of sushi rice.
  • Two pieces of fried shrimp.
  • 4 pieces of crab stick (imitation crab).
  • Use plenty of mayonnaise.
  • A pinch of sugar.
  • Lots of tempura scraps (tenkasu).
  • Sweet chili sauce.

Steps

  1. 1. Tear the crab sticks into small pieces, then mix them with mayonnaise and sugar to create a salad for the filling.
  2. 2. Wrap the rice tightly with plastic wrap to prevent the grains from sticking together.
  3. 3. Spread the rice evenly on a sheet of seaweed (gim), making sure the rice extends about 2 cm further than the top edge of the seaweed.
  4. 4. After flipping the seaweed sheet so that the rice side faces down (using the "nude roll" method), spread the prepared crab salad and fried shrimp evenly over the rice.
  5. 5. Ensure a tight seal by aligning the ends and pressing them firmly together to prevent leakage.
  6. 6. Roll the outside of the sushi roll (the rice portion) in the breadcrumbs, ensuring that the crumbs adhere to the rice and create a crispy coating.
  7. 7. Wrap the roll in plastic wrap again to secure it, then cut it into 8-10 equal pieces.
  8. 8. Arrange on a plate and generously drizzle with sweet chili sauce to finish.

Practical technique

  1. To prevent the ends from separating when rolling sushi, add about 2 cm more rice to the base. Cooking steps (rolling sushi): This tip helps beginners avoid the issue of the sushi roll's edges coming apart.

  2. Rolling and slicing the radish while it's wrapped. Cooking steps (Korean radish). The knife must be sharp, and the tool should securely hold the ingredients in place without causing them to shift.

  3. Here's a translation of the provided Korean text: "Pressing fried crumbs (tenkasu) onto the rice grains. Cooking steps (topping). Creates a crispy exterior with a soft interior, and adds a visually appealing element."

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