Shrimp Tempura Rice Burger Recipe By Tasty

Steps:

• Prepare shrimp by taking off shell and deveining.
• Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
• In a medium bowl, beat egg and soda water.
• Heat a pot of oil to 350˚F (180˚C).
• Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
• Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
• For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
• Arrange assorted tempura on a bowl of rice.
• Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
• Enjoy!

Steps:

• Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
• Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
• Using your hands, form the shrimp mixture into 2 patties.
• Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
• Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
• In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
• Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
• Assemble the burgers: start with the rice "bun," then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice "bun."
• Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
• Enjoy!

Steps:

• 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.
• Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
• Heat the oil in a large pot until it reaches 350°F (180˚C).
• Dip the floured shrimp into the chilled batter.
• 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.
• In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
• To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
• 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.
• Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
• Enjoy!

Steps:

• To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
• Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
• Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.

Steps:

• In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F.
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
• Tempura sauce:
• Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

Steps:

• Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
• Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
• Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.