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.
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