This elegant Japanese-inspired dish features plump shrimp and earthy mushrooms, lightly battered and deep-fried until golden and crisp. The star of the show is the homemade sweet soy sauce (tare), a simple reduction of dashi stock, soy sauce, and sugar that offers a perfect balance of savory umami and subtle sweetness. It&# 226;ÂÂs a fantastic appetizer or light main course, ideal for entertaining guests or adding a touch of sophistication to a weeknight dinner. The combination of the crunchy exterior and tender filling, paired with the glossy, aromatic sauce, creates a memorable dining experience. Serve with shredded daikon radish for a refreshing contrast to the rich, fried elements.
Fried Shrimp Sauce
Description
This elegant Japanese-inspired dish features plump shrimp and earthy mushrooms, lightly battered and deep-fried until golden and crisp. The star of the show is the homemade sweet soy sauce (tare), a simple reduction of dashi stock, soy sauce, and sugar that offers a perfect balance of savory umami and subtle sweetness. It&# 226;ÂÂs a fantastic appetizer or light main course, ideal for entertaining guests or adding a touch of sophistication to a weeknight dinner. The combination of the crunchy exterior and tender filling, paired with the glossy, aromatic sauce, creates a memorable dining experience. Serve with shredded daikon radish for a refreshing contrast to the rich, fried elements.Ingredients
Directions
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Heat the dashi stock, sugar, and soy sauce in a small saucepan over medium heat, stirring until the sugar dissolves and the sauce reduces slightly.
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Spoon the sweet soy sauce into four small saucers and set aside to cool.
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Using a cleaver or the back of a heavy knife, bruise the shrimp, then mince them finely. Alternatively, place the shrimp in a food processor and blend until finely chopped.
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Press a little of the minced shrimp into each mushroom cap.
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Dust the stuffed mushroom caps with cornstarch and place them onto individual serving plates.
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Spray the mitsuba or parsley leaves with a little water, then dust with a little cornstarch.
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Deep-fry the mushrooms in hot oil for 2 minutes, a few at a time, until golden and cooked through. Drain on paper towels.
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Deep-fry the coated mitsuba or parsley leaves in hot oil for a few seconds or until the coating sets.
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Garnish each serving of mushroom with the fried mitsuba leaves.
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Serve accompanied with 1/2 tablespoon of grated daikon radish and the small saucers of Sweet Soy Sauce.
Nutrition Facts
- Amount Per Serving
- Calories 1239.0kcal
- % Daily Value *
- Total Fat 73.5g114%
- Saturated Fat 44.2g221%
- Cholesterol 220.0mg74%
- Sodium 11308.0mg472%
- Total Carbohydrate 124.7g42%
- Dietary Fiber 4.6g19%
- Sugars 112.6g
- Protein 29.7g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
