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Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age
Recipe courtesy Ward Bradshaw

Ingredients
2 1/2 pounds Japanese rice
40 (16/20) shrimp, peeled and deveined
Seasoned flour, as needed
7 egg whites, lightly beaten
Peanut oil, as needed
2 (8-ounce) green bell peppers, washed, seeded and sliced into 1/2-inch wide strips
Ajishio, as an accompaniment
2 lemons, sliced, as an accompaniment
Sweet and sour sauce, as an accompaniment

Directions
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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved