„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Three-Color Prawn@œ


mServes 6n
@prawns 18
@harusame ("spring rain" filaments) 50 gms
@small eggplants 3
@shiso (perilla) leaves 6
@Asakusa-nori (seaweed sheet) 1
@ao-togarashi (small sweet green peppers) 12
@egg 1

1) Shell and devein prawns. Trim tails and make several cuts along belly to
@prevent curling when fried.
2) Dredge prawns in fine flour and dip into lightly beaten egg white. Wrap a
@third of the shrimp with shiso leaves, another third with nori (cut nori into
@sufficient pieces), and coat the remainder with harusame.
3) Cut off sharp parts of eggplant caps and cut body of eggplant lengthwise
@into sections running up to, but not through, the caps. Align green peppers on
@skewers and cut off stems.
4) Dip shiso-rolled prawns and nori-rolled prawns into batter and deep-fry.
@Deep-fry harusame-rolled prawns without dipping into batter first.
5) Dip eggplants and green peppers into batter and deep fry.
6) Place absorbant paper on plate and arrange fried prawns, eggplants, and
@peppers on top.



„«Tilefish Iridashi„«Spring Vegetables Tempura„«Three-Color Prawn„«Fuki Yose„«

@@@




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