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PinKU Crispy Shrimp with Sticky Rice & Sunomono Salad

Super crispy shrimp tossed in spicy mayo on top a bed of sticky rice with sunomoro (cucumber) salad.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 615 Fat: 18g Carbs: 84g Protein: 25g

ABOUT THE DISH

Local Crate had the opportunity to work with John Sugimura of PinKU in NE Minneapolis. John showed us the traditional way to make super crispy shrimp tossed in spicy mayo and sunomono (cucumber) salad. We had a blast working in the Local Crate test kitchen with John!

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This recipe was designed by local chef:
Chef John Sugimura - PinKU of PinKU

Japanese street food - PinKU’s bento style offerings make it easy to share one of everything with your friends, creating a real community atmosphere around each dish.

Ingredients
Spicy mayo
Shrimp
Rice Vinegar
Rice vinegar blend
Spring onions
Radishes
Sushi rice
Black sesame seeds
Cucumber

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Dredge Coating foods with dry ingredients to coat lightly before cooking.
Simmer To stew gently below or just at boiling point.

What you need

Medium sauté pan

Small pot with lid

Medium mixing bowl

Shallow bowl

Cooking Instructions

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Step 1: COOK THE RICE

Check out the video that was emailed to you of Chef John making these deliciously crispy shrimp! Read through entire recipe before getting started. In a small pot place sushi rice and 1 cup of water. Bring to a boil, cover, reduce heat to low. Simmer for 20 min or until the water is absorbed completely. Fluff rice with a fork while adding half the rice vinegar blend. Cover and set aside. While the rice is cooking, start the mise en place (Step #2). Note: If rice isn’t fully cooked after the specified time add ¼ cup water, cover and cook 8-10 additional min.

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Step 2: MISE EN PLACE

Wash and dry all the produce. Remove root from spring onions and discard; then, bias slice. Remove stem and root from radish and discard; then, grate/shred. Remove top and bottom of cucumber and slice very thinly. Mix potato starch in a shallow bowl with a pinch of salt and pepper. Remove shrimp from package; remove & discard tails, rinse and place in a bowl with rice vinegar, and a pinch of salt and pepper.

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Step 3: PREP CUCUMBERS

Place cucumbers in a small mixing bowl with 1 Tbsp. salt and use your bare hands to aggressively massage cucumber slices to soften. Rinse under cool running water to remove excess salt. Pour remaining rice vinegar blend over cucumbers, cover and place in fridge until ready to plate.

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Step 4: PREP THE SHRIMP

Remove shrimp from rice vinegar, use your thumb to break the shrimp open along the back side, flattening and opening like a book. This will break the membrane and create a larger surface area allowing more potato starch to coat shrimp (see instructional video that was emailed to you).

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Step 5: FRY SHRIMP

Heat ½ cup oil in a medium sauté pan over medium-high heat. Dredge each shrimp in potato starch until completely covered. Fry until golden brown on all sides then transfer to a paper towel lined plate. Shrimp should be firm and opaque. Wash out small mixing bowl. Then add spicy mayo and fried shrimp in bowl and toss well. Place fried shrimp on top and toss until coated well. USDA recommends cooking shrimp to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide the sticky rice between two bowls and top with shrimp. Layer with a pile of radish, spring onions and a pinch of black sesame seeds. Serve with cucumber salad. Enjoy!