An almost instant dish - harumaki! You can mix any kind of fillings by wrapping them in rice paper, the main thing is that the pancakes do not touch when frying! You can make both salty and sweet harumaki, be guided by your taste.
Appointment: For lunch / For dinner / For a festive table / Buffet
Main Ingredient: Fish & Seafood / Seafood / Shrimp
Cuisine geography: Asian
- Shrimp - 150 Grams
- Mix Greens - 30 Grams (spinach, arugula, lettuce)
- Rice paper - 3-4 Pieces
- Vegetable oil - 50 Milliliters
- Salt - 3-4 pinches
- Soy Sauce - 30 Milliliters
How to cook "Harumaki"
Prepare the indicated ingredients. Fry shrimp in advance, boil or use boiled-frozen seafood, simply defrosting them in hot water.
Rinse fresh herbs in water, dry them lightly with paper towels, removing excess moisture. Peel the shrimp from the shell.
Place a frying pan with vegetable oil on the stove and heat the oil to almost a boil, then reduce the heat to moderate. Pour plain water into a bowl and place a sheet of rice paper in it, soak for about 20-30 minutes and place on a board or other plate.
Trying to act very quickly, place the filling on a sheet of rice paper, salt and twist it in half, creating a blank. Put it quickly in boiling oil. Make the rest of the blanks in the same way, placing them in oil.
Remember, you need to lay out so that the pancakes do not touch, otherwise they will stick together!
After 1-2 minutes, turn the pancakes over to the other side and fry for another 1-2 minutes until golden brown.
Put the finished harumaki on a plate or dish. Serve warm with soy sauce, pickled ginger, wasabi, etc.