Crunchy Shrimp Roll
Ingredients
- 8 large, peeled shrimps
- 2 cups of sushi rice (Botan is my personal favorite)
- 1/3 cup of rice vinegar
- Vegetable oil
- Can of panko crumbs
- Salt
- Flour
- 2 beaten eggs
- 4 large sheets of Nori
- 1 avocado cut into 8 strips
- 1 peeled and longly sliced cucumber
Directions
- Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice.
- Pour sushi vinegar into cooked rice and mix well.
- Boil the vegetable oil in a large pan.
- Season the shrimp with salt and then dust them with flour.
- Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs.
- Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
- Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle.
- Roll the bamboo mat and cut the finished roll into eight slices.
Prepared by Lauren Burke
Personal Recipe
June 5, 2020
Personal Recipe
June 5, 2020
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