Fried Shrimp Hand Rolls

Recipe

1 LB shrimp (21-25 CT)

Zest of 1 lemon

2 TSP dried minced onion

1 1/2 TBSP soy sauce

1/2 TSP chili flakes

1 TSP sambal

1/2-cup white rice flour

1/4-cup all purpose flour

2 cups vegetable oil (for frying)

Pickled ginger (for topping)

12 toasted nori hand roll sheets

Sauce Recipe

2 TBSP sesame oil

2 TBSP soy sauce

2 TBSP rice vinegar

3 cloves garlic

Sushi Rice Recipe

2 cups short-grain sushi rice (recommended: Shirakiku Rice)

2 3/4 cups water

2 TBSP rice vinegar

1 TBSP sugar

1 TSP salt

Directions

 Start by preparing the sushi rice. Add 2 cups of rice and 2 3/4 cups water and combine the rice vinegar, sugar, and salt into a medium saucepan and bring to a boil on high heat, uncovered. Once the rice begins to boil turn the heat down to low and cover. Let the rice cook for about 15 minutes or until the water has evaporated. Remove from the heat and let sit while you start preparing the shrimp. I usually buy shrimp that has been pre-cleaned with the shell on so all you have to do is peel it and rinse. For a fun bite and to stretch your the shrimp cut each shrimp down the spine to the stomach. This way you get two pieces out of one. Place the peeled clean cut shrimp into a medium sized mixing bowl and add the lemon zest, minced onion, soy sauce, chili flakes, and sambal ground chili paste. Then mix together 1/2-cup white rice flour with 1/4 cup all purpose flour and add that to the bowl of seasoned shrimp mixing the flour batter into the shrimp coating every piece evenly. Then add 2 cups of vegetable oil to a large pan on high heat. While the oil is getting hot place each piece of shrimp on a cutting board or baking sheet so you can easily put them in the oil once it's ready. To test the temperature of the oil drop in a little bit of the flour batter if it sizzles it's ready for the shrimp. Now you can start frying your shrimp for about 3-5 minutes or until crispy and golden brown. Once the shrimp is fried remove from oil and place the shrimp on paper towel to drain the excess oil. Then start preparing your quick and easy sauce to toss the shrimp in. In a small mixing bowl add sesame oil, soy sauce, rice vinegar and 3 cloves of garlic using a garlic crusher to add the garlic to the bowl of sauce. Whisk together until smooth then pour the shrimp into a large mixing bowl and pour your sauce into the same bowl as the shrimp and toss it all together coating the shrimp in that delicious sauce. Now for the final step you take one sheet of nori and place two tablespoons of rice and spread it across the end of the sheet so that it looks like a strip of rice. Place 3-4 shrimp over the rice and top it with finely chopped green onions. Roll the hand roll like a burrito from the rice end down until it's fully closed and rolled. Serve with wasabi, pickled ginger, and soy sauce. Enjoy!