Japanese Style Deep Fried Shrimp Food

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

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.

CRISPY SHRIMP TEMPURA

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
• One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.