16 medium shrimp without shells and heads (medium size)
1 carrot, cut into strips
1 sweet potato, cut into strips
1 bunch of scallions, separated into individual stalks
1 eggplant, cut into strips
1 zucchini, cut into strips
1 onion, cut into rings
8 vetches (without tips)
4 tablespoons all-purpose flour (to dust the vegetables and shrimp)
For frying
2 liters corn oil
Breading mixture
500 ml cold water
4 tablespoons all-purpose flour
1 egg
To decorate
200 g Japanese rice
1 nori sheet (Japanese seaweed)
For the Tentsuyu Sauce
3/4 cup water
1 tablespoon fish sauce
1 tablespoon mirin, a sweet Japanese cooking wine
3 tablespoons soy sauce
1 tablespoon grated ginger
4 tablespoons grated daikon radish
1 teaspoon salt
16 medium shrimp without shells and heads (medium size)
1 carrot, cut into strips
1 sweet potato, cut into strips
1 bunch of scallions, separated into individual stalks
1 eggplant, cut into strips
1 zucchini, cut into strips
1 onion, cut into rings
8 vetches (without tips)
4 tablespoons all-purpose flour (to dust the vegetables and shrimp)
For frying
2 liters corn oil
Breading mixture
500 ml cold water
4 tablespoons all-purpose flour
1 egg
To decorate
200 g Japanese rice
1 nori sheet (Japanese seaweed)
For the Tentsuyu Sauce
3/4 cup water
1 tablespoon fish sauce
1 tablespoon mirin, a sweet Japanese cooking wine
3 tablespoons soy sauce
1 tablespoon grated ginger
4 tablespoons grated daikon radish
1 teaspoon salt
Step 1: Wash the shrimp and pat them dry with paper towels
Dust them with some flour, along with the vegetables
Set aside
In a bowl, combine the ingredients for the breading mixture and mix until smooth
Heat the corn oil in a large pan over high heat
Dip the vegetables and shrimp into the breading mixture and fry them until crispy
Step 2: Fry the rice paper rolls in hot oil until they form little boats
Set aside
Wrap the nori sheets around the filling, leaving a small border at the top to seal
Moisten the top edge with a little water and press gently to seal
Heat the ingredients for the Tentsuyu sauce in a pan over low heat
Serve immediately
Step 3: Fry the rice paper rolls in hot oil until they form little boats
To serve, place the boat of rice on the plate, then add the vegetables and shrimp on top, balanced with the dipping sauce
Serve immediately.
