Skewered vegetables and shrimp, breaded and deep fried, and served with savory Tonkatsu sauce
Video
Equipment
Ingredients
- 8 quail eggs (boiled)
- 4 shrimp
- 4 shiitake mushrooms
- 4 asparagus
- salt
- oil (for deep-frying)
- Tonkatsu sauce
Instructions
- Place the quail eggs in a pot and add enough water to cover them by about 1 inch (2–3 cm). Bring to a boil and cook for 2 minutes. Turn off the heat and let sit for 2 minutes. Transfer the eggs to cold water and peel the shells once cool enough to handle.
- Peel and devein the shrimp. Remove the stems from the shiitake mushrooms and cut them in half if large. Trim off the tough ends of the asparagus. Thread all the ingredients onto skewers. Sprinkle some salt on the shrimp.
- In a medium bowl, whisk together the flour, egg, milk, and oil until smooth. Dip the skewered shrimp, quail eggs, asparagus, and mushrooms into the batter, then coat evenly with breadcrumbs.
- Deep-fry at 350°F (175°C) until golden brown.