Shrimp Tempura Rice Burger Recipe By Tasty

SHRIMP KATSU RICE BURGER RECIPE BY TASTY

Steps:

• Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
• Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
• Using your hands, form the shrimp mixture into 2 patties.
• Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
• Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
• In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
• Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
• Assemble the burgers: start with the rice "bun," then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice "bun."
• Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
• Enjoy!

KAKIAGE TEMPURA DON RECIPE BY TASTY

Steps:

• Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
• To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
• Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
• Heat the oil in a large pot until it reaches 350°F (180˚C).
• Dip the floured vegetables and shrimp into the batter.
• Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
• To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
• Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
• In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
• Top the rice with kakiage and tempura and drizzle with the sauce.
• Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
• Enjoy!