Resepi Sushi Udang Tempura

Resepi Sushi Udang Tempura..

Resepi Sushi Udang Tempura

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Resepi Sushi Udang Tempura

Resepi Sushi Udang Tempura ~

Ingredients:

• 300g sushi rice
• 8-10 pieces of shrimp
• 1 cup tempura flour
• 1 cup ice-cold water
• 1/4 cup cornstarch
• 1/4 cup mayonnaise
• 1/4 cup sweet soy sauce
• 1 tablespoon sesame seeds
• Nori seaweed sheets
• Wasabi and pickled ginger (optional)

Instructions:

1. Preparing the Sushi Rice

Start by washing the sushi rice under cold water until the water runs clear. Then, cook the rice according to the package instructions. Once cooked, let it cool down to room temperature.

2. Making the Tempura Batter

In a bowl, mix the tempura flour and ice-cold water until you achieve a smooth and thick consistency. Make sure not to overmix the batter to maintain its light and crispy texture. Set aside.

3. Preparing the Shrimp

Peel and devein the shrimp, leaving the tails intact. Dredge the shrimp in cornstarch to help the tempura batter adhere better.

4. Tempura-frying the Shrimp

Heat oil in a deep pan or pot over medium-high heat. Dip each shrimp into the tempura batter, making sure it is fully coated. Carefully place the shrimp into the hot oil and fry until golden brown and crispy. Remove the shrimp from the oil and let it drain on a paper towel to remove excess oil.

5. Assembling the Sushi

Place a sheet of nori on a bamboo sushi rolling mat. Wet your hands with water and grab a handful of sushi rice. Spread the rice evenly on the nori, leaving about an inch of space at the top. Sprinkle sesame seeds on top of the rice.

6. Adding the Tempura Shrimp

Place the tempura-fried shrimp on top of the rice, lining them up from end to end. Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.

7. Cutting and Serving

Using a sharp knife, cut the sushi roll into bite-sized pieces. Serve the sushi udang tempura with mayonnaise, sweet soy sauce, wasabi, and pickled ginger on the side.

Nutrition:

Here is the approximate nutrition information for sushi udang tempura:

• Calories: 200
• Protein: 10g
• Carbohydrates: 30g
• Fat: 5g
• Fiber: 2g

Conclusion

Sushi udang tempura is a delicious and satisfying dish that combines the crispy texture of tempura-fried shrimp with the delicate flavors of sushi rice. The combination of the sweet soy sauce, creamy mayonnaise, and crunchy sesame seeds adds depth and complexity to the dish. Whether enjoyed as a snack or a main course, sushi udang tempura is sure to please both sushi and tempura lovers alike.

Frequently Asked Questions:

1. Can I use other types of seafood instead of shrimp?

Yes, you can substitute shrimp with other types of seafood such as fish or crab. Just make sure to adjust the cooking time accordingly.

2. Can I make sushi udang tempura without a sushi rolling mat?

Yes, you can use a clean kitchen towel or plastic wrap as a substitute for a sushi rolling mat. Just make sure to apply even pressure when rolling to ensure the sushi holds its shape.

3. Can I make sushi udang tempura in advance?

While it is best to consume sushi udang tempura immediately after making it, you can prepare the tempura-fried shrimp and sushi rice in advance. Assemble the sushi just before serving to maintain its freshness and texture.

4. Can I make a vegetarian version of sushi udang tempura?

Yes, you can omit the shrimp and use vegetables such as tempura-fried sweet potato or eggplant instead. The rest of the recipe remains the same.

5. Can I freeze sushi udang tempura?

Sushi udang tempura is best enjoyed fresh, as freezing may affect the texture and taste of the sushi rice and tempura shrimp. It is recommended to consume it immediately.

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