Tsukune boulettes de crevette et Edamame - cuisine facile - Tsukune apéritif / Kumiko Recette

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option while ground pork is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often cheaper.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine can substitute sake in flavor, while rice vinegar is more accessible.

Thaw the frozen prawns in water.

Crush the edamame beans slightly and place them in a small bowl without washing them.

Crush the prawns until they are very well crushed, achieving a paste-like consistency.

Combine the crushed prawns and edamame in a bowl.

Crush the garlic and add it to the mixture, removing the core.

Add 1/2 teaspoon of sugar, 4 tablespoons of potato starch, 1 tablespoon of nuoc-nam (fish sauce), and a little pepper to the bowl.

Mix the ingredients until combined, then add the egg and mix until the starch is no longer visible.

Heat a pan over medium heat and add 2 tablespoons of oil.

Spoon the mixture into the pan, cooking for a total of 7 minutes, turning them when they start to turn white around the edges.

Lower the heat and cover the pan for about a minute to finish cooking.

Turn off the heat and serve the Ebi-To-Edamame-No-Tsukune, noting they can be enjoyed chilled as well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens