Plato principal
Shrimp Fried Kimbap
50 minPara 4Nutri-Score C€€
C
50 min
50 minShrimp Fried Kimbap
lo que necesita
Ingredientes
short-grain rice (rinsed and drained)Cereales400 g
waterOtro440 ml
rice vinegarDespensa30 ml
sugarDespensa15 g
saltEspecias5 g- sesame oilDespensa15 ml
shrimp (peeled, deveined, chopped)Pescado300 g
garlic (minced)Frutas y verduras2 piezas
soy sauceDespensa15 ml
black pepper (ground)Especias1 g
carrot (cut into thin strips)Frutas y verduras1 pieza
spinach (blanched and squeezed)Frutas y verduras150 g
eggs (beaten)Lácteos3 piezas- pickled radish (cut into long strips)Despensa100 g
- nori sheetsDespensa4 piezas
- vegetable oil (for frying)Despensa30 ml
sesame seeds (toasted)Frutos secos y semillas10 g
por ración
Nutrición
513kcal
- Carbohidratos
- 85 g
- Proteínas
- 20 g
- Grasas
- 11 g
lo que usará
Utensilios
Cazo
Sartén
Bol
bamboo rolling mat- knife
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear and drain well.
- Cook the rice with the water in a saucepan until tender and fluffy.
- Stir the rice vinegar, sugar and salt into the warm rice and let it cool slightly.
- Paso 2
Fry the shrimp
- Heat a little vegetable oil in a frying pan and sauté the garlic until fragrant.
- Add the shrimp and cook until pink and opaque.
- Season with the soy sauce and black pepper, then set aside.
- Paso 3
Prepare the fillings
- Stir-fry the carrot strips until just tender.
- Season the blanched spinach with a little sesame oil and salt.
- Cook the beaten eggs as a thin omelette and slice it into strips.
- Paso 4
Roll the kimbap
- Place a nori sheet on the bamboo mat and spread cooled rice over it, leaving a border.
- Arrange the shrimp, carrot, spinach, egg strips and pickled radish along one edge.
- Roll tightly with the mat and seal the edge with a little water.
- Paso 5
Slice and serve
- Brush the rolls with sesame oil and sprinkle with sesame seeds.
- Slice into rounds with a sharp wet knife and serve.
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