Shrimp Tempura for Sushi Rolls

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The first few times I made sushi, I wasn’t quite happy with the fried shrimp. It naturally curls up when cooked, and you want to use nice straight ingredients when rolling sushi. I’ve tried a few different things, and this is the best way I’ve come up with to fry the perfect shrimp for sushi.

Begin by selecting large high quality shrimp (4 shrimp per roll). Remove the shell and tail and devein the shrimp.

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Skewer the shrimp with a wooden skewer (they’re longer than toothpicks).

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Sprinkle the shrimp generously with salt and pepper.

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Scramble 3 or 4 eggs and 2 tablespoons of water together in a medium sized bowl. Dip the shrimp in the egg and roll them in breadcrumbs. You can find the right kind of breadcrumbs in the Asian Foods section of your grocery store.

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Fry the shrimp until they’re golden brown.

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Let the shrimp cool for 1-2 minutes and pull the skewer out. The result is perfectly straight shrimp that will easily roll up to make delicious, crispy sushi.

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2 Responses to “Shrimp Tempura for Sushi Rolls”

  1. malv Says:

    but like.. the skewer is so hard to take out after frying! and if you remove it forcefully the thing crumbles T__T

  2. erzseb3t Says:

    Maybe try it with a thicker skewer next time. Mine weren’t difficult to extract.

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