Culinary Art Kitchen 2009.April.
Ingredients
| Broad Beans | 150g ... Blanch in boiling water, remove skins, cool immediately, and lightly salt. |
| Shrimp | 160g ... Devein and sprinkle with sake. |
| Cream Cheese | 40g |
| Spring Roll Wrappers | 6 sheets ... Cut in half |
Seasoning
| Salt | 1/5 teaspoon |
| Sake | 1 teaspoon |
| Olive Oil | 1 teaspoon |
Flour Paste
| Flour | 1 tablespoon |
| Water | 1 tablespoon |
Sauce
| Mango Chili Sauce | |
| ※ Lemon or flavored salt is also an option. |
Garnish
| Italian Parsley | As needed |
| Japanese Spikenard (Udo) | As needed |
Instructions
- Finely chop half of the shrimp with a knife. Cut the other half into 1cm pieces.
- Lightly mix the chopped shrimp, halved broad beans, and cream cheese with the seasoning.
- Wrap the mixture in halved spring roll wrappers, seal with the flour paste, and deep-fry until crispy.
- Arrange on a plate, garnish with sauce, Italian parsley, and Japanese spikenard. Alternatively, serve with flavored salt.