Sam Choy's Kitchen recipe: Crispy Stuffed Shrimp Tempura - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen recipe: Crispy Stuffed Shrimp Tempura with Chinese Style Mochi Rice

Sam Choy's Kitchen recipe: Crispy Stuffed Shrimp Tempura with Chinese Style Mochi Rice

Mochi Rice:
2 cups mocha-sweet rice (steamed as directions)
¼ cup minced char siu
¼ cup minced lup chong
1/8 cup diced onion
1 tsp. garlic
1 tsp. ginger
2 Tbsp. vegetable oil
1/8 cup shrimp-pork stuffing
1/8 cup chopped cilantro
1/8 cup chopped green onions
1/8 cup diced dried shiitake mushroom
1/8 cup oyster sauce
1 Tbsp. shoyu sauce

Saute ingredients together and add it to the cooked rice and steam 20 minutes.

Stuffed Shrimps:
20 pcs. 21 count shrimps, deveined and butterflied
½ cup minced pork
½ cup minced shrimp
¼ cup minced water chestnut
¼ cup minced green onion
2 Tbsp. cilantro
1 tsp. sesame oil
1 tsp. shoyu
1 tsp. sugar
1 tsp. ginger
1 tsp. garlic
salt & pepper to taste

Combine all ingredients and add 1 tsp. of stuffing onto the butterflied shrimp, dust with cornstarch and set aside for deep frying.

Tempura Batter:

Your favorite batter or try this...
1 cup corn starch
1/3 cup flour
1 egg
2/3 cup club soda or sparkling water chilled
2 tsp. white vinegar
2 tsp. oil
2 tsp. baking soda

Add water as needed until combined to resemble a thick pancake batter and set aside to rest for 15 minutes.  Dip shrimps carefully in batter and deep fry at 350 degrees until golden brown. 

Optional Dipping Sauce:
½ cup shoyu
½ cup sugar
½ cup chicken stock or water
1 tsp. ginger
1 tsp. garlic
1 Tbsp. minced cilantro
1 tsp. toasted and crushed sesame seeds
1 tsp. sesame oil
1 tsp. chile pepper
1 Tbsp. green onion
1 Tbsp. white vinegar

Powered by Frankly