Crispy Shrimp Tempura and Refreshing Lettuce Kimbap
Crispy Shrimp Tempura and Refreshing Lettuce Kimbap
Super Simple Yet Delicious Shrimp Tempura and Lettuce Kimbap
Reminded of the unique shrimp tempura and lettuce kimbap I enjoyed at a Japanese restaurant during my trip to America, I decided to recreate it using leftover store-bought shrimp tempura. While Korean kimbap with its complex fillings is undeniably delicious, this simple Japanese-style kimbap offers a delightful alternative. It’s also a great low-sodium option as it omits pickled radish and ham, focusing instead on the fresh flavors of its ingredients. Let’s create a wonderful meal with simple ingredients!
Main Ingredients- 2 pieces store-bought shrimp tempura (adjust to preference)
- 2 sheets of seasoned seaweed for kimbap (thinner than regular kimbap seaweed, making them easier to roll)
- 2 leaves of fresh lettuce (washed and patted dry)
- 1 tablespoon mayonnaise
- 1 tablespoon honey mustard
- 1 bowl of warm white rice (approx. 150g)
Cooking Instructions
Step 1
I’ve prepared kimbap seaweed sheets that are slightly thinner than the standard ones, making them ideal for rolling. Their thickness is just right, contributing to a pleasant texture and shape when the kimbap is rolled. Place the seaweed sheet with the rough side facing up.
Step 2
Spread the warm rice evenly over the seaweed sheet. It’s important to gently spread the rice with a spatula so it doesn’t clump. Leave about a 1cm border along the edges of the seaweed to prevent the kimbap from unraveling when rolled.
Step 3
Generously layer the lettuce leaves. Position some of the lettuce so it slightly extends beyond the left edge of the seaweed sheet, while aligning the rest with the right edge of the seaweed. Drizzle 1 tablespoon of the sauce, made by mixing mayonnaise and honey mustard in a 1:1 ratio, over the lettuce. This sauce will cut through the richness of the shrimp and enhance the flavor.
Step 4
Now it’s time to add the crispy fried shrimp. For an appealing presentation, arrange the shrimp so their tails extend beyond the right edge of the seaweed. This way, when the kimbap is sliced, the appetizing tails will be visible, adding visual delight. (The shrimp tempura I used was a store-bought product from E-mart. Feel free to use your favorite shrimp tempura.)
Step 5
Now, let’s roll the kimbap. Starting from the bottom edge, roll the seaweed tightly over the filling. Lightly moistening the top edge of the seaweed with a little water will help it seal securely. Once rolled, slice the kimbap into 4 or 3 pieces for easy eating. For children, cutting them into 5 pieces is also perfectly fine.
Step 6
By incorporating the shrimp tails into the roll, the prominent shrimp tails add a fantastic visual element to the kimbap when sliced. It creates a beautiful, almost gourmet-looking roll.
Step 7
Arrange the finished kimbap on a long sandwich plate and serve it alongside a white soup bowl for an appealing presentation. This plating makes the kimbap look even more delicious and refined. Enjoy a delightful mealtime with this simple yet special kimbap!
