Japanese-Style Deep-Fried Shrimp Coated With Rice: Domyoji Age
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
52
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1130 g
Rice (japanese)Directions:
1
Cook the rice the day before, spread on a sheet pan, and refrigerate overnight
2
Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji
3
Make 3 cuts across inner curve of shrimp, 1/2-inch apart
4
(This prevents shrimp from curling when cooked
5
) Coat the shrimp in flour and shake off any excess
6
Dip shrimp into the egg whites and then into the coarse rice
7
(Be sure that the rice adheres firmly
8
) In a wok, heat oil over moderate heat to 350 degrees F
9
Deep-fry shrimp until golden
10
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
11
Serve immediately
12
Add green peppers to the wok and fry until tender
13
Remove and drain well
14
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