Recipe courtesy of Ward Bradshaw
Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age
- Level: Intermediate
- Yield: 10 servings
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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
Two 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.