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

hanpen, shrimp, pods edamame, onion, chicken, sugar, mayonnaise, flour, katakuriko, salt, flour, flour, milk

Taken from cookpad.com/us/recipes/170474-oven-fried-shrimp-nuggets-for-bento (may not work)

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