Plat
Crispy Shrimp Crunch Roll
1 hPour 3Nutri-Score C€€
C
1 h
1 hCrispy Shrimp Crunch Roll
recette de
Saynig Kitchen
@saynigkitchen
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sushi rice (rinsed until water runs clear)Céréales300 g
waterAutres350 ml
rice vinegarÉpicerie30 ml
fried shrimp (cooked)Poissons200 g
avocado (sliced)Fruits et légumes1 morceau
cucumber (cut into strips)Fruits et légumes1 morceau- sriracha chili mayoÉpicerie60 g
- nori sheetsÉpicerie3 morceaux
- panko breadcrumbsBoulangerie100 g
flourCéréales50 g- cornstarchÉpicerie25 g
- water (for the batter)Autres200 ml
saltÉpices3 g
paprikaÉpices2 g
black pepper (ground)Épices1 g- frying oil (for deep frying)Épicerie500 ml
par portion
Nutrition
653kcal
- Glucides
- 100 g
- Protéines
- 18 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Poêle
bamboo rolling mat
pas à pas
Préparation
- Étape 1
Cook the sushi rice
- Rinse the rice until the water runs clear.
- Add the water and bring to a boil, then reduce the heat to low and cook for 15 minutes.
- Turn off the heat and let it rest for another 15 minutes, then mix in the rice vinegar.
- Étape 2
Assemble the roll
- Spread the rice over a nori sheet.
- Add the shrimp, avocado, cucumber and sriracha mayo.
- Roll tightly.
- Étape 3
Make the batter
- Mix the flour, cornstarch, water, salt, paprika and black pepper into a smooth batter.
- Étape 4
Coat the roll
- Coat the roll in the batter.
- Then coat it in the panko breadcrumbs.
- Étape 5
Fry until crispy
- Fry the coated roll in hot oil until golden brown and crispy.
- Drain and slice.
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