Japanese Style Deep Fried Shrimp Recipes

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JAPANESE-STYLE DEEP-FRIED SHRIMP COATED WITH RICE: DOMYOJI AGE



Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 10 servings

Number Of Ingredients 9

2 1/2 pounds Japanese rice
40 (16/20) shrimp, peeled and deveined
Seasoned flour, as needed
7 egg whites, lightly beaten
Peanut oil, as needed
Two 8-ounce green bell peppers, washed, seeded and sliced into 1/2-inch wide strips
Ajishio, as an accompaniment
2 lemons, sliced, as an accompaniment
Sweet and sour sauce, as an accompaniment

Steps:

  • Cook the rice the day before, spread on a sheet pan, and refrigerate overnight.
  • Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji.
  • Make 3 cuts across inner curve of shrimp, 1/2-inch apart. (This prevents shrimp from curling when cooked.) Coat the shrimp in flour and shake off any excess.
  • Dip shrimp into the egg whites and then into the coarse rice. (Be sure that the rice adheres firmly.)
  • In a wok, heat oil over moderate heat to 350 degrees F. Deep-fry shrimp until golden. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process. Serve immediately.
  • Add green peppers to the wok and fry until tender. Remove and drain well.
  • To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce.

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