Photograph of the finished Tenmusu

Japan · Cơm nắm tôm chiên Tenmusu

Tenmusu

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 400 g
  • Photograph of Prawns Prawns 12
  • Photograph of Panko breadcrumbs Panko breadcrumbs 160 g
  • Photograph of Nori seaweed Nori seaweed 8 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Oil Oil 600 ml
  • Photograph of Salt Salt 8 g

Method

  1. 1 Cook the rice until it's slightly sticky, then let it cool down until it's still warm to the touch.
  2. 2 Peel the shrimp, leaving the tails intact, make incisions along the belly, and straighten them so they don't curl up when fried.
  3. 3 Dip the shrimp in flour, then deep-fry until golden brown and crispy. Drain off excess oil and drizzle with soy sauce.
  4. 4 Rub salt on your damp palms, place a piece of rice in it, hide the shrimp in the middle, and shape it into a triangle, leaving the shrimp's tail sticking out.
  5. 5 Wrap a strip of nori seaweed around the bottom of the rice ball.
Start cooking