Nobashi Shrimp Fritters: The Perfect Way to Enjoy the Springy Texture of Shrimp
Easy Nobashi Shrimp Fritter Recipe: A Complete Guide from Thawing Frozen Shrimp to Making Delicious Shrimp Fritters
Enjoy a luxurious dish usually reserved for special occasions, Nobashi Shrimp Fritters, easily made at home! The perfectly springy shrimp and savory flavor are outstanding. They make a great dish for entertaining guests or for a special meal.
Main Ingredients
- 20 Nobashi shrimp
- 2 eggs
- 4 Tbsp flour for frying (buchim garu)
- 1 red chili pepper (for garnish)
- 1 green chili pepper (for garnish)
- 1 Korean green chili pepper (for dipping sauce)
Shrimp Seasoning
- 2-3 pinches of salt
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
- 2-3 pinches of salt
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
For the frozen Nobashi shrimp, transfer them to the refrigerator the day before you plan to cook them to thaw slowly. Place the thawed shrimp in a bowl.
Step 2
Gently rinse the thawed shrimp under cool running water to remove any debris. Then, thoroughly pat them dry with paper towels. Ensuring the shrimp are well-dried is key to achieving crispy fritters.
Step 3
Now, it’s time to season the shrimp. Since shrimp have a natural savory flavor, they don’t need much seasoning. Add 2-3 pinches of salt, a pinch of black pepper, and 1 tablespoon of cooking wine to help remove any fishy odor. Gently mix to lightly season the shrimp.
Step 4
Prepare the red and green chili peppers for garnish by thinly slicing them diagonally. While these garnishes are optional, they add a beautiful color to the fritters.
Step 5
Next, skewer the shrimp. Use a wooden skewer or toothpick to pierce through the tail end of each shrimp, securing it. If you dislike the shrimp opening up during cooking, you can secure both the tail and head ends. However, keep in mind that you’ll need to remove both skewers when eating, so choose the method that’s most convenient for you.
Step 6
Crack 2 eggs into a bowl and whisk them until smooth. In a wide dish or tray, place 4 tablespoons of flour for frying (buchim garu).
Step 7
Now it’s time to coat the shrimp. Dredge the skewered shrimp evenly in the flour. A thin coating of flour will help the egg batter adhere better and prevent the fritters from becoming too thick.
Step 8
Dip the floured shrimp into the whisked egg mixture, ensuring they are fully coated with egg batter. Make sure the egg covers the entire shrimp.
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the prepared shrimp skewers in the hot pan. Add the red and green chili pepper garnishes at this time. To help the garnishes stick well, gently press them down with a spatula. You can add a little more egg batter over the garnishes with a spoon and then press with the spatula to secure them in place and create a nice shape.
Step 10
Once one side is golden brown and cooked, carefully flip the fritters with a spatula and cook the other side until golden brown. They are ready when both sides are golden and crispy.
Step 11
Nobashi shrimp fritters are flavorful on their own, but if you prefer a dipping sauce, you can easily make one. Finely chop 1 Korean green chili pepper and mix it with 2 tablespoons of soy sauce, 2 tablespoons of water, 2 tablespoons of vinegar, and 1 tablespoon of sugar for a sweet and tangy dipping sauce.
