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Shrimp Fried Kimbap
50 minServes 4Nutri-Score C€€
C
50 min
50 minShrimp Fried Kimbap
what you need
Ingredients
short-grain rice (rinsed and drained)Grains400 g
waterOther440 ml
rice vinegarPantry30 ml
sugarPantry15 g
saltSpices5 g- sesame oilPantry15 ml
shrimp (peeled, deveined, chopped)Fish300 g
garlic (minced)Produce2 pieces
soy saucePantry15 ml
black pepper (ground)Spices1 g
carrot (cut into thin strips)Produce1 piece
spinach (blanched and squeezed)Produce150 g
eggs (beaten)Dairy3 pieces- pickled radish (cut into long strips)Pantry100 g
- nori sheetsPantry4 pieces
- vegetable oil (for frying)Pantry30 ml
sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
513kcal
- Carbs
- 85 g
- Proteins
- 20 g
- Fat
- 11 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
bamboo rolling mat- knife
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first