I started making Japanese dishes when my foster daughter, Yuriko from Japanese was staying with me for more than a month. She is a very excellent pastry baker and a good cook. When she was here, she will make sushi, rolls, soup and many more. It was such an honor to learn Japanese food from a native herself. These dish is very easy and a popular dish. Japanese food is very artistic and you must have the patience to present your skills by showing the work on the appearance and presentation on the food and plate. This dish can be converted to a vegetarian dish, just omit the shrimps. Hope you will try and let me know what you think about this dish.
This dish can be used as a vegetarian dish…just omit the shrimps
3/4 pound Napa leaves, finely shredded
1 stick spring onion, finely sliced
2 tablespoon canola oil
1/2 pound small-sized shrimps, shelled, deveined and halved lengthwise
1 cup carrot, finely shredded
1/2 cup white onion, finely shredded
1 cup zucchini, finely finely shredded
1/2 cup fish broth
1 cup all purpose flour
1 tsp baking powder
1/4 cup canola oil for frying
1 tablespoon light soy sauce
Pinch of salt & ground white pepper
In a small mixing bowl sift the flour & baking powder well.
In another mixing bowl beat egg until light & foamy. Stir in the fish broth and gently fold in the sifted flour and mix until smooth batter. Set aside.
Heat a frying pan with 2 tablespoons canola oil, add in the shrimps and saute for 2 minutes and mix in the shredded carrots, onions and zucchini and stir-fry for another 3 minutes. Add the shrimp and vegetable mixture into the batter.
Heat a large frying pan over high heat with 1/4 cup of canola oil. Reduce the heat to medium and scoop 3/4 cup of shrimps batter onto the pan and cook until the underneath of the pancakes has set and lightly browned. Use a large spatula to turn the pancake over and cook until the golden brown and turn it again to finish. Repeat the remaining batter until done.