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EBI SHINJO (SHRIMP CAKES) LOBSTER TATSUTAAGE

From the Kitchen of:
Restaurant Suntory

Airdate: March 26, 2000 and April 1, 2001
EBI SHINJO (SHRIMP CAKES)
2 lbs. shrimp
1/2 medium onion
1 tsp. potato starch (katakuriko)
3 Tbs. mayonnaise
1 tsp. salt
1/4 tsp. ajinomoto (optional)

Smash shrimp with backside of knife (to maintain texture). Finely chop onion and rinse under water. Squeeze out water and add potato starch to onion. Add shrimp, mayonnaise, salt and ajinomoto and mix well. Form into cakes and deep frya5 350 degrees until golden brown.

LOBSTER TATSUTAAGE
Lobster
Shoyu
Mirin
Sake
Potato Starch (katakuriko)
(Measurements are easily adjusted to quantity being made)

Mix equal parts of shoyu, mirin and sake to make marinade. Cut lobster into bite size pieces. Marinate lobster for three minutes. Drain and coat with potato starch. Deep fry at 350 degrees until reddish brown. (Lobster will create reddish brown instead of golden brown color)