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Before you jump to Oven Fried Shrimp Nuggets for Bento recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. You can certainly save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.
From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that difficult. Largely, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let's go back to oven fried shrimp nuggets for bento recipe. You can cook oven fried shrimp nuggets for bento using 15 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Oven Fried Shrimp Nuggets for Bento:
- Take 1 of Hanpen.
- Prepare 8 of Shrimp (Whiteleg shrimp, etc. ).
- Get 6 of to 7 pods Edamame.
- Prepare 1/8 of Finely chopped onion.
- Use 2 pinch of ●Chicken stock granules.
- Provide 1/2 tsp of ●Sugar.
- You need 2 tsp of Mayonnaise.
- Get 1 tbsp of White flour.
- You need 1/2 tbsp of Katakuriko.
- Prepare 1 dash of Salt and pepper.
- Get of For the coating:.
- Use 1 of Flour (to coat).
- Use 3 tbsp of ○Flour.
- Use 3 tbsp of ○Milk.
- Take 1 of Panko.
Steps to make Oven Fried Shrimp Nuggets for Bento:
- 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..
- 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..
- 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..
- 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)..
- Add cooled onion, mayonnaise, flour, katakuriko, salt and pepper to the bowl with the hanpen and shrimp paste, and mix and knead well..
- Add the chunky shrimp and edamame from Step 4 and mix..
- 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..
- Flatten the nuggets while coating them evenly with the flour..
- 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..
- 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..
- 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..
- Freshly fried nuggets are soft and plump and delicious. To freeze, cool them down completely and store in a plastic bag..
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