Shrimp Tempura Poke Bowl
Ingredients:
Shrimp Tempura:
Medium Size Philly Tail-On Shrimp, peeled and deveined
¼ Cup Cornstarch
½ Tsp Salt
1 Large Cold Egg
1 Cup All Purpose Flour
1 Cup Cold Water
1.5 Cup Oil for Frying
Sushi Rice:
1 Cup Sushi Rice
¾ Cup Water
2 Tbsp Rice Vinegar
1.5 Tsp Salt
Spicy Mayonnaise:
2 Tbsp Mayonnaise
1 Tsp Sriracha
Poke Bowl Toppings:
½ Cucumber
1 Avocado
½ Carrot
½ Cup Seaweed Salad
1 Radish
2 Tbsp Green Onion
1 Tsp Black Sesame Seeds
1 Tsp Soy Sauce
½ Tsp Sesame Oil
1 Tbsp Spicy Mayonnaise
Preparation:
1. Rinse rice until the water is clear and add it in a pot. Add ¾ cup water, turn the heat on high and wait for it to boil. Once it's boiling, turn the heat on low and put the lid on, then let it cook for about 15 minutes. Stir it once.
2. Slice the belly of each shrimp about 3 times.
3. Coat shrimp with cornstarch and mix in a bowl with a spatula. Add salt to taste.
4. Crack a cold egg into the cup of cold water. Add flour and mix with a fork. Be careful not to over mix it. It should still have some clumps.
5. Once the rice is cooked, remove it from the heat and let it sit for about 10 minutes.
6. Add rice vinegar, sugar and salt to a bowl and mix together with a fork.
7. Pour vinegar mixture onto the rice in a large bowl and mix together. Cover until it’s ready to use.
8. Heat a pan of oil to 340 degrees Fahrenheit.
9. Dip the shrimp in the egg wash, then lay each shrimp AWAY from you into the oil.
10. Flip the shrimp with tongs.
11. Place shrimp on a paper towel to cool.
12. Once the shrimp have cooled, put them in a large mixing bowl and drizzle the sesame oil, soy sauce and spicy mayonnaise onto the shrimp. Toss the shrimp in the mixture until it’s mixed.
Assembly:
1. Pour the spicy mayonnaise into a squeeze bottle.
2. Put sushi rice on the bottom of a serving bowl.
3. Add the cucumber, carrots, radishes, avocado, seaweed salad, green onions and Philly Shrimp.
4. Sprinkle Sesame seeds and drizzle the spicy mayonnaise on top! Serves great with soy sauce.