Ingredients

  • Serves 4 people
  • oil (for deep frying)

  • japanese salted plum (umeboshi) to serve

  • 5 okra (pierced & blanched in salted water) to serve

  • raw mountain potato (cut into batons) to serve

     

  • shinjo-age fritters:

    400 g raw prawn meat

  • ½ tsp salt

  • 1 tbsp sake

  • ¼ cup mountain potato (grated)

  • ½ large onion (grated or diced)

  • 1 egg

  • ¼ cup potato flour

  • 1p shiso leaves (finely sliced)

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Recipe Courtesy of
Asian Food Network

Japanese Prawn Fritters with Shiso & Salted Plum

Deliciously juice with a bouncy texture that's perfect as a side or midday snack.
  • Easy
  • 10 min
  • 10 min
  • 10 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 10 min
  • 10 min
  • 10 min

Instructions

  1. Make prawn mince

    • Finely chop the prawn meat. Place in a Japanese grinder (suribachi) or food processor. Add the salt, sake and process until quite smooth. 
    • Add the grated mountain potato, grated or diced onion, egg, potato flour and mix until well combined. Refrigerate for 30 minutes.
    Make prawn mince


  2. Fry prawn fritters

    • Heat the oil in a large saucepan to 170°C. Using wet hands, shape large spoonfuls of the prawn mixture into balls. Roll in the sliced shiso. 
    • Drop the balls into the hot oil and fry, inbatches, for 3-4 minutes or until the prawn is cooked through, and the shiso on the outside is crisp but not browned.
    Fry prawn fritters


Plate and Serve!

To serve, remove the seeds from the umeboshi and finely chop the flesh. Serve the shinjo-age with the umeboshi flesh, blanched okra and batons of raw mountain potato

Plate and Serve!

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Ingredients
  • Serves 4 people
  • oil (for deep frying)

  • japanese salted plum (umeboshi) to serve

  • 5 okra (pierced & blanched in salted water) to serve

  • raw mountain potato (cut into batons) to serve

     

  • shinjo-age fritters:

    400 g raw prawn meat

  • ½ tsp salt

  • 1 tbsp sake

  • ¼ cup mountain potato (grated)

  • ½ large onion (grated or diced)

  • 1 egg

  • ¼ cup potato flour

  • 1p shiso leaves (finely sliced)

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