Shrimp Wrapped In Seaweed - cooking recipe

Ingredients

2 lb. large shrimp
1 tsp. sake or dry sherry
1 tsp. salt, divided
1 tsp. fresh ginger, minced
1/2 lb. white fish, boned (fillet)
1 Tbsp. sake
2 Tbsp. chopped green onion
1/2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. sesame oil
2 tsp. cornstarch
1/2 can water chestnuts, drained
1 Tbsp. flour
1/2 Tbsp. water
cornstarch for coating
1 egg, beaten
panko or bread crumbs for second coating
oil for deep frying

Preparation

Shell
and split shrimp, leaving tail intact.
Marinate for 15 minutes
in
mixture
of
sake,
1/2 teaspoon salt and ginger. Pat
marinated
shrimp
dry
with
paper towel.
Make paste (surumi)
by
chopping
fish fillet together with sake, green onion,
1/2
teaspoon
salt, sugar, pepper, sesame oil, cornstarch and
water chestnuts, using a food processor.
Cut nori
sheets into
3
1/2
x 2 1/2-inch, depending on size of shrimp.
Place shrimp in middle of nori; top with 1 tablespoon of above paste. Fold over; seal nori with paste made of flour and
water.
Coat with cornstarch, dip in beaten egg, then in panko or bread crumbs. Set aside.
Deep fry turning once.