Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
10 servings
Level:
Intermediate

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.

  • 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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