Ingredients:
1. Risol skin dough:
- 150g all-purpose flour
- 15g tapioca flour
- 20g powdered milk
- 1/2 tsp salt
- 2 eggs
- 380ml water
- 1 tbsp cooking oil
2. Risol filling:
- 150g peeled fresh shrimp
- 6 tbsp corn kernels
- 2 tbsp tobiko (fish roe)
- 5-6 tbsp Japanese mayonnaise
- 1 tsp vinegar
- 1 tbsp chili sauce
- 1 tbsp tomato ketchup
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 tsp sugar
- 1/2 tsp mushroom stock powder
- 1 tsp togarashi / chili powder
- 1 tbsp sesame seeds + nori (can use powdered nori)
- 1 small green onion, sliced
3. Adhesive dough:
A mixture of water and flour with a medium consistency (not too runny or thick)
4. Others:
- Bread crumbs (as needed)
- Oil for greasing the pan
- Oil for frying
Instructions:
- Mix the all-purpose flour, tapioca flour, powdered milk, eggs, water, and salt.
- Stir all ingredients until smooth and strain to make the dough finer.
- Heat a non-stick pan and lightly oil the surface of the pan.
- Pour the dough into the pan and tilt the pan to spread and thin the dough.
- Cook on low heat for about 3 minutes.
- Prepare the filling by mixing peeled fresh shrimp, corn kernels, tobiko, Japanese mayo, vinegar, chili sauce, tomato ketchup, garlic powder/onion powder, sugar, mushroom stock powder, chili powder, and sliced green onion.
- Stir all the filling ingredients until well combined.
- Place the filling on the risol skin that was prepared earlier, fold, and seal the edges with the adhesive dough.
- Coat the risol with the adhesive dough and dip into the bread crumbs.
- Prepare a pan with enough oil for deep frying.
- Fry the risol on medium heat until golden brown.
- Remove from the oil, drain, and it's ready to serve!
How is it? Easy, right Moms?
Click here to watch the tutorial video: Instagram Tutorial
https://www.instagram.com/reel/DG7cQa8Tlue/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
