Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oven fried shrimp nuggets for bento. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coat fish with butter-flavored spray, then roll in crumb mixture. Place on a baking sheet coated with cooking spray. To make dressing, mix soy sauce, vinegar, ginger, and honey together in a small bowl. To assemble your bento bowl, place brown rice in a bowl and top with vegetables and shrimp.

Oven Fried Shrimp Nuggets for Bento is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Oven Fried Shrimp Nuggets for Bento is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have oven fried shrimp nuggets for bento using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Oven Fried Shrimp Nuggets for Bento:

1. Prepare 1 Hanpen
2. Take 8 Shrimp (Whiteleg shrimp, etc. )
3. Take 6 to 7 pods Edamame
4. Make ready 1/8 Finely chopped onion
5. Make ready 2 pinch ●Chicken stock granules
6. Make ready 1/2 tsp ●Sugar
7. Take 2 tsp Mayonnaise
8. Prepare 1 tbsp White flour
9. Take 1/2 tbsp Katakuriko
10. Make ready 1 dash Salt and pepper
11. Get For the coating:
12. Make ready 1 Flour (to coat)
13. Get 3 tbsp ○Flour
14. Prepare 3 tbsp ○Milk
15. Take 1 Panko

In a bowl, stir together the panko, paprika, oregano, basil, thyme, garlic, salt and cayenne pepper. In another bowl, whisk together the butter and oil. Add panko breadcrumbs, paprika, oregano, basil, powder, salt, and cayenne to a large plastic bag. Add shrimp to the bag of flour.

Instructions to make Oven Fried Shrimp Nuggets for Bento:

1. Put the chopped onion in a heatproof container, add the ● seasoning ingredients, cover loosely with plastic wrap and microwave for 1 minute. Leave to cool.
2. Mash up the hanpen (until there are no more big chunks) in the packaging. The bag may burst open, so open it up a little bit before doing this.
3. Peel and devein the shrimp. Chop up 4 of the shrimp into a paste, and mix with the mashed hanpen from Step 2 in a bowl.
4. Cut the remaining 4 shrimp into chunks to retain their plump firm texture. Take the edamame out of their pods and chop up roughly (Remove the thin skins if you can).
5. Add cooled onion, mayonnaise, flour, katakuriko, salt and pepper to the bowl with the hanpen and shrimp paste, and mix and knead well.
6. Add the chunky shrimp and edamame from Step 4 and mix.
7. Prep the flour for coating. Scoop the shrimp mixture with a tablespoon, press down, and take it out again using another spoon and drop it into the flour.
8. Flatten the nuggets while coating them evenly with the flour.
9. Put the ○ flour in a container and add the ○ milk little by little. Drop a nugget into the batter, coat with a spoon and pick up with chopsticks to transfer to the bread crumb bowl.
10. Coat the nuggets with panko. They can be any shape you like, but they do puff up a bit so make them on the thin side. I formed them like this to imitate frozen nuggets.
11. Deep fry in fairly low temperature oil, about 320°F/160°C. When they puff up a bit and become golden brown they're OK. It takes about 1 minute and 30 seconds.
12. Freshly fried nuggets are soft and plump and delicious. To freeze, cool them down completely and store in a plastic bag.

Add panko breadcrumbs, paprika, oregano, basil, powder, salt, and cayenne to a large plastic bag. Add shrimp to the bag of flour. Dip each shrimp in the egg mixture, and add to the bag of. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder.

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