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Shrimp and Hanpen Tsukune with Okara

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 20 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Main Ingredients

    • 🦐 150g peeled shrimp
    • 1 piece (100g) hanpen
    • 100g boiled bamboo shoots
    • 🌿 20g cilantro
    • 1/2 tbsp rice oil

  • Seasoning for Mixture

    • 1 tbsp sake
    • 🧄 1/2 tsp grated garlic
    • 🧂 1/4 tsp salt
    • 2 tbsp okara powder
    • 💧 2 tbsp water

  • Soy Sauce Chili Sauce

    • 🍯 1 tbsp honey
    • 1 tsp soy sauce koji
    • 🍶 1 1/2 tbsp vinegar
    • 1/4 tsp doubanjiang

PASSOS

1

Finely chop the shrimp, hanpen, bamboo shoots, and cilantro. Mix them in a bowl.

2

Add sake, grated garlic, salt, okara powder, and water to the mixture. Combine well.

3

Shape the mixture into small patties.

4

Heat rice oil in a pan over medium heat. Cook the patties until golden brown on both sides.

5

In a separate bowl, mix honey, soy sauce koji, vinegar, and doubanjiang to make the chili sauce.

6

Serve the patties with the chili sauce on the side.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 15g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Pair with brown rice or barley for added fiber.Use a non-stick pan to reduce the amount of oil needed.Leftover patties can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.