Harumaki
Description
This recipe won't take much time. It's a practically instant dish—harumaki! You can mix any kinds of fillings, wrapping them in rice paper; the main thing is that the rolls don't touch each other when frying! You can make both savory and sweet harumaki—go by your taste. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sauté or boil the shrimp ahead of time, or use boiled-frozen seafood by simply thawing them in hot water.
- 2
Step 2
Rinse the fresh herbs in water, gently pat them dry with paper towels, removing excess moisture. Shell the shrimp.
- 3
Step 3
Place a skillet with vegetable oil on the stove and heat the oil almost to boiling, then reduce the heat to medium. Pour regular water into a plate, place a sheet of rice paper in it, soak for about 20–30 minutes, and transfer to a cutting board or another plate.
- 4
Step 4
Working as quickly as you can, place the filling on a sheet of rice paper, salt it, and fold it over twice to form a parcel. Quickly place it into the boiling oil. Prepare the remaining parcels the same way, placing them in the oil.
- 5
Step 5
Remember to arrange the pancakes so they don't touch each other, otherwise they'll stick together!
- 6
Step 6
After 1-2 minutes, flip the pancakes over and fry for another 1-2 minutes until golden brown.
- 7
Step 7
Place the finished harumaki on a plate or serving dish. Serve warm with soy sauce, pickled ginger, wasabi, etc.