Hoofdgerecht
Shrimp Fried Kimbap
50 minVoor 4Nutri-Score C€€
C
50 min
50 minShrimp Fried Kimbap
wat je nodig hebt
Ingrediënten
short-grain rice (rinsed and drained)Granen400 g
waterOverig440 ml
rice vinegarVoorraadkast30 ml
sugarVoorraadkast15 g
saltKruiden en specerijen5 g- sesame oilVoorraadkast15 ml
shrimp (peeled, deveined, chopped)Vis300 g
garlic (minced)Groente en fruit2 stukken
soy sauceVoorraadkast15 ml
black pepper (ground)Kruiden en specerijen1 g
carrot (cut into thin strips)Groente en fruit1 stuk
spinach (blanched and squeezed)Groente en fruit150 g
eggs (beaten)Zuivel3 stukken- pickled radish (cut into long strips)Voorraadkast100 g
- nori sheetsVoorraadkast4 stukken
- vegetable oil (for frying)Voorraadkast30 ml
sesame seeds (toasted)Noten en zaden10 g
per portie
Voedingswaarden
513kcal
- Koolhydraten
- 85 g
- Eiwitten
- 20 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
bamboo rolling mat- knife
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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