Temaki Sushi - Deep-Fried Shrimp Wrapped in Lettuce Recipe

This salad‑style, hand-rolled sushi features breaded deep‑fried shrimp (ebi fry) and vinegared sushi rice wrapped in fresh lettuce. Feel free to use your favorite store‑bought ebi fry.

Cooking time

25min

Calories

556kcal

Sodium

1024mg

Nutrition facts are for one serving.
Nutrition information does not include cake flour and panko.

Directions

1

Prepare the vinegared rice. Use a cutting motion to mix the sushi vinegar into the warm rice evenly, and fan the rice to cool.
2

Peel the shrimp, leaving the segment nearest the tail attached, and devein. Make shallow cuts along the belly to straighten, then clean the tail by scraping it with the tip of a knife. Cut the rolled omelette into bite-sized batons and tear the curly lettuce into easy-to-wrap portions.
3

Coat the shrimps in (A) in the listed order. In a fry pan, heat vegetable oil to a depth of 2 cm (0.8 in.) to 170°C (338°F). Fry the shrimp for about 3 minutes, until cooked through.
4

Spread the vinegared rice out over the curly lettuce leaves. Add on the toppings, and roll into a cone. Serve with soy sauce and wasabi.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Shrimp - making a slit along the back

Use a knife to make a slit along the back of the shrimp. Remove any veins that are present. This will allow for quicker cooking and greater seasonings absorption. Also, when cooked, the shrimp will fan out along the slit, for greater aesthetic appeal as well.

Shrimp - cutting open the tail tip to remove water

When deep-frying shrimp for tempura, cut off the tip of the tail and use the tip of a kitchen knife to drain and scrape out any water that has accumulated there. By doing so you can prevent hot oil splattering.

Shrimp - making slits in the underside

Make shallow incisions along the underside of the shrimp, then stretch out the shrimp at the cut points to straighten it out. This will prevent shrimp from curling up when cooked.