Deep-Fried Shrimp Onigiri

Name: Deep-Fried Shrimp Onigiri
Total time: 30
Yield: 8
Ingredients: 1 egg; 1 cup all-purpose flour, divided; ½ cup cold water; 8 raw shrimps, peeled and deveined, tails left on; oil, for frying; ¾ cup dashi; ¼ cup soy sauce; ¼ cup mirin; 2 ½ cups cooked rice, for serving; salt, to taste; 1 roasted seaweed strip, cut into 8 equal pieces

Recipe by Yui Takahashi from tasty.co

Dinner 30 Mins.

Ingredients

8 servings

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1 egg
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1 cup all-purpose flour, divided
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½ cup cold water
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8 raw shrimps, peeled and deveined, tails left on
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oil, for frying
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¾ cup dashi

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¼ cup soy sauce
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¼ cup mirin
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2 ½ cups cooked rice, for serving
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salt, to taste
•

1 roasted seaweed strip, cut into 8 equal pieces

Instructions

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!