Vegetable Tempura on the middle as Pattie and the Rice Surfaces, makes this Rice Burger more attractive to have in Breakfast or Snacks. During Iftaar, it also can be served.
Ingredients:
- => 600 grams cooked rice
- => 1/2 tbsp potato starch
- => 20 grams white sesame seeds
- => 1 sheet nori
- => 7 pirella leaves
- => oil for cooking
- For tempura:
- => 100 grams peeled shrimp
- => 1/2 onion
- => 1/2 carrot
- => 1/3 sweet potato
- => 50 grams corn
- => 50 grams peeled edamame
- => 100 grams tempura batter
- => 80 grams water
- For sauce:
- => 3 tbsp soy sauce
- => 1 tbsp mirin
- => 1 tbsp sugar
- => 1 tsp instant dashi (Japanese soup stock) / Chicken Stock
- => 3 tbsp water
- => 1/2 tbsp potato starch
Preparation:
= To make the rice buns, combine half the rice, half the potato starch and half the amount of sesame seeds in a frying pan and mix well to combine. Place a ring mold on top and flatten the rice mixture with a spoon to create a nice round shape. Cook over high heat for 5 minutes on each side. Repeat once more to make the second bun.
= Next, we'll make the tempura. Slice carrot and onion thinly. Dice sweet potatoes into 5mm cubes. Cut nori to the same size as your rice buns.
= In a bowl, combine shrimp, sliced carrots, sliced onions, diced potatoes, corn and edamame together with the tempura batter. Add water a little at a time while mixing. Mix just until combined.
= Add about 1cm of oil in a frying pan and heat to 160 degrees C with the ring mold inside. Place the nori inside the mold. Then add the tempura mixture and fry for 8 minutes or until crispy and golden brown.
= Take out the mold. Flip the tempura over and cook for another 5 minutes until crispy.
To make the sauce, combine all sauce ingredients in a bowl and microwave for 1 minutes at 600 watts.
= Place one rice bun onto a serving platter and arrange pirella leaves on top, followed by the tempura. Pour on the sauce and top with the other rice bun.
= Serve hot.
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