Shrimp dumplings
4 servings
30 minutes
Shrimp dumplings are a refined dish of Japanese cuisine that combines the tenderness of seafood with a crispy texture. The shrimp dough, infused with the aroma of lightly beaten egg yolk and salt, is covered with an airy pasta shell, creating an amazing contrast of flavors and textures. Fried in clarified butter, they acquire a golden crust while their interior remains juicy and rich in marine aroma. This dish is perfectly complemented by traditional Japanese sauce and grated radish, adding freshness and a hint of spiciness. Shrimp dumplings are an exquisite treat that reveals the richness of Japanese culinary traditions, bringing sophistication and harmony to the meal.
1
Peel the shrimp from the shell and black veins, finely chop or grind through a meat grinder, and mix with lightly beaten yolk and salt. Form dumplings from the mixture and roll them in flour.
- Peeled shrimp: 500 g
- Chicken egg: 1 piece
- Salt: to taste
- Potato flour: 45 g
2
Boil the pasta, drain, and chop finely. Whip the egg whites. Dip the dumplings in the egg whites, then in the chopped pasta.
- Chicken egg: 1 piece
- Pasta: 50 g
3
In a deep pot, heat the oil well and carefully drop in the dumplings. Fry until the dumplings float to the surface.
- Clarified butter (ghee): 300 g
4
Remove the dumplings, dry them, and serve with Japanese sauce, grated radish or radish.
- Radish (daikon/black): 250 g
