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Ingredients
- 8 x jumbo raw shrimp
- 8 x hard-cooked quail Large eggs shelled
- 1 sht Japanese seaweed (nori) cut 8 strips, about 1" wide each Cornstarch as needed
- 1 x egg lightly beaten
- 1 1/2 c. Japanese bread crumbs (panko) Toothpicks as needed Veg. oil for deep-frying Sweet and sour sauce
Directions
- Shell and devein shrimp, leaving tails intact. Butterfly them along the inside curve, then flatten with the flat side of a cleaver.
- Combine marinade ingredients in a bowl. Add in shrimp and stir to coat; let stand 10 min.
- To make each roll: Place a quail egg at one end of a strip of nori and roll up. Center wrapped egg on inner side of a butterflied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other Large eggs, nori strips, and shrimp.
- In a wok, heat oil for deep-frying to 350 degrees. Dip stuffed shrimp in cornstarch, then egg; coat with crumbs. Deep-fry, turning once, till golden, 2 to 3 min. Remove and drain on paper towels.
- Cut stuffed shrimp in half forizontally and place on a serving plate. Serve with sweet and sour sauce for dipping.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 31 | 16% |
| Total Fat 3.45g | 4% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 330mg | 14% |
| Potassium 116mg | 3% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.6g | 2% |
| Protein 9.23g | 15% |
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