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Deep-Fried Bamboo Shoots with Prawn Paste
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500g bamboo shoots, cooked
300g shrimp, shelled
1 egg white
4 egg yolks
180ml salad oil or vegetable oil
90ml mirin
5g salt
360ml bottled soba sauce
18ml dashi stock
800g tempura flour 1/2 litre water
400ml bottled tempura sauce
50g white radish, grated finely 1/2 red chilli, finely chopped
1 litre oil for frying
Method :
Cut bamboo shoots lengthwise into thin sheets. Dip the bamboo sheets in the soba sauce mixed with dashi stock.
Finely blend the shrimps and mix it with one egg white, mirin and salt. Beat two eggs yolks with salad oil and add into the shrimp mixture. Mix well.
Brush some oil over a rectangular baking pan (22cm x 11cm x 3cm) and line the base with sheets of bamboo. Spread the shrimp paste over the bamboo. Then place another layer of bamboo sheets over the paste.
Steam it for about 15 minutes. Leave to cool before cutting into rectangular pieces (3cm x 5cm).
Prepare the batter : Beat 3 egg yolks with 1/2 litre water. Add 500g of tempura flour bit by bit into the liquid mixture and beat well to form a smooth batter. Add 2-3 drops of yellow food colouring and mix well.
To fry, coat each of the steamed bamboo pieces in the excess tempura flour, then dip them into the batter and deep fry until golden brown. Remove, drain the excess oil on a kitchen towel and serve.
Add the chilli to the grated radish and mix well. Then add the grated chilli-radish to the tempura sauce and serve.
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