Ebi shinjo is a delicate Japanese dumpling made by pounding shrimp and white fish together, binding with egg white and steaming until just set. Using a little tofu as the binder, it makes a filling main course that will not spike blood sugar quickly.
Roughly chop the shrimp with a knife and pound it with the white fish in a mortar or food processor until it forms a paste, leaving a few small chunks for texture.
Mash the drained tofu and fold it into the shrimp and fish paste, then mix in the egg white, ginger, spring onion, sesame oil and salt.
Shape the mixture into small balls with your hands, arrange in a steamer basket, and steam over boiling water for 12 minutes until they spring back to the touch.
Do not pound the shrimp too finely, since small chunks add texture. Do not oversteam, or the dumplings will turn rubbery. Allergens: contains shellfish (shrimp), fish, egg, soy (tofu).
Using a little tuna instead of white fish gives the dumplings a more intense flavour; reducing the salt by a pinch helps balance it.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.