Minced Shrimp Filling Deep-fried エビのすり身揚げ

Minced Shrimp Filling Deep-fried エビのすり身揚げ

Shrimps enough for both recipes, approx. 300g with shells Washed clean For recipe, please see the description box below Remove the stalk The upper part of the stalk is flavourful Shiso leaves are fragrant and hide the smell of shrimps Potato starch The minced shrimps become sticky Chopped up stalks and shiso leaves Egg white, salt, potato starch Mix until it becomes elastic Scoop the mixture onto the mushrooms Recipe in the description box below Lotus root 3 pairs Soak in water for fresher taste Hanpen (ground fish cake) Potato starch, salt, cooking Sake Potato starch Careful – sliced lotus roots are very brittle They are ready for frying Filling side first Turn them over frequently since they brown easily Thank you for watching If you liked this video Please subscribe

Minced shrimp as filling for Shiitake mushrooms and lotus roots. Lotus roots come in season in winter and they are one of the essential items for New Year cooking in Japan.
【INGREDIENTS】
★Shiitake Mushrooms with filling
4 Large Shiitake mushrooms
160g (approx.) shrimps without shells
1 table-spoon Egg white
1 table-spoon (approx. 9g) Potato starch
3 Shiso leaves
3g Salt
★Lotus root slices with filling
6 slices of Lotus root (for 3 pairs)
100g Shrimps without shells
60g Hanpen (ground fish cake)
1 table-spoon (approx. 9g) Potato starch
2 tea-spoon cooking Sake
2g Salt
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【材料】
★ しいたけの詰め物入り
しいたけ（大）4個
殻剥き後のエビ 約160g
卵白 大さじ1
片栗粉 大さじ1
青ジソの葉 3枚
塩 3g
★ レンコンの挟み揚げ
レンコンのスライス 6枚（3組分）
殻剥き後のエビ 100g
はんぺん 60g
片栗粉 大さじ1
料理酒 小さじ2
塩 2g
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【ブログ】四季成り果樹園芸
【Google Blog】Everbearing Fruit Tree Garden & Kaiken Taiga
https://shikinarikajuengei.blogspot.com/
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音楽：甘茶の音楽工房、SHW
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#MincedShrimpFilling#Tenpura#エビ真丈