| Peeled shrimp | 1 pack （80～100g） |
|---|---|
| Hanpen (Hanpen is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste.) | 0.5 |
| Maguro (tuna) Shuto | 1 tsp |
| Beaten egg | 0.5 |
| Cilantro (chop the root) | 1 tsp |
| Curry powder or cumin | 0.5 tsp |
| Paprika powder | Small amount |
| Panko (breadcrumbs) | As needed |
| Sesame Oil | As needed |
| Olive Oil | As needed |
Directions
| 1. | Cut Hanpen into small pieces. Mince the peeled shrimp. | |
|---|---|---|
| 2. | Add ① and Maguro (tuna) Shuto, curry powder, paprika, and cilantro into a food processer. | |
| 3. | Make into small round shapes, dip in the beaten egg and roll in panko. Place them in olive oil and sesame oil mix. Deep fry until golden brown. | |
Comment
Used in this recipe!
Tuna Shuto
Maguro (tuna) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=94