Nagoya supeciality!Tenmusu (Tempura rice ball)

<Basic information>
Serving size: 20 pieces (For 4 people)
Preparation time: 40 minutes
10 shelled shrimp
☆20g soft wheat flour
☆A pinch of baking powder
☆A pinch of salt
☆40ml water
☆1/2 small spoon
500g rice
1/2 small spoon salt
20 pieces seaweed, a big sheet vertically divided into 8 equal pieces
1. Wash shelled shrimp and drain off the water.

2. Mix ☆ and make the coating.

3. Apply the coating to shrimp and fry, cut in half after fried.

4. Mix salt with rice evenly.

5. Take rice, the same size as a table tenis ball (approx 25g) on a hand, place shrimp and make a ball.

6. Wear a piece of seaweed from the back, such as maing it wear a kimono and ready to serve.
<Cooking point>
Make a ball to show shrimp tempura on the top quietly.


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