肉詰め（しいたけの肉詰め）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 20minutes
Fried shrimp ｜ & kitchen --And kitchen's recipe transcription
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Ingredients
- Shrimp (Large) : 6 tails
- Salt (for shrimp seasoning) : a little
- Pepper (for shrimp seasoning) : a little
- Fried oil : Appropriate amount
- flour : 2 tablespoons
- Beaten egg : 1/2 piece
- Bread crumbs : 1 cup
- Boiled egg : 2 pieces
- Pickled cucumber : 1 piece
- parsley : 1 bunch
- onion : 30g
- mayonnaise : 5 tbsp
- lemon juice : 1 tsp
- salt : a little
- Pepper : a little
- cabbage : Appropriate amount
- Lemon : Appropriate amount
- Petit tomatoes : Appropriate amount
Time required
60minutes
Procedure
-
1)
Prepare the tartar sauce
00:12
Put water and eggs in a pan and heat.
Chop the parsley.
Finely chop the pickled cucumbers.
Finely chop the onions, sprinkle with a pinch of salt (not included in the amount), expose for about 5 minutes, and drain. -
2)
Get ready for garnish
02:07
Shred the cabbage.
Wash the lemon well with water and cut into combs.
Cut off the core part. -
3)
Make tartar sauce
03:28
Peel the boiled egg from 1 and crush it roughly with a fork.
Add mayonnaise, lemon juice, parsley, onions and pickles and mix.
Adjust the taste with salt and pepper. -
4)
Prepare the shrimp
05:11
Peel the shrimp shell, leaving the tail and knots, and remove the back cotton.
Cut off the tip of the tail a little and squeeze out the water with the cutting edge.
Make 4 to 5 cuts in the abdomen.
Hold it in your hand from the back and straighten it. -
5)
Batter and fry
06:08
Season the shrimp with salt and pepper.
Dip a thin layer of flour, immerse it in a beaten egg, and sprinkle it with breadcrumbs.
Put in oil at 170 ℃ and fry.
Place cabbage, petit tomatoes and fried shrimp on a plate and add lemon.
Eat with tartar sauce.
Point
・ If the onions, parsley, and pickles remain moist, the tartar sauce will smell water, so be careful. Wipe off well with kitchen paper.
・ It is troublesome to prepare the shrimp, but it will be finished in a good shape with this one effort.
・ By squeezing out the water from the tip of the tail, oil splashes during frying are prevented.
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