Shishamo Wrap
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Shishamo (Japanese smelt) is one of Japans delicacies and popular appetizer. Usually its grilled or fried whole and served with its roe intact (komochi shishamo) in Izakaya or more traditional restaurants.
ingredients
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serves: 2-3
8 Shishamo (package that I have today has 8 Shishamo)
4 in egg roll wrappers, cut half
8 leaves Shiso (today I used 4 shiso leaves and made half with shiso and half without shiso)\
1 tsp flour
1 tsp water
Oil for deep frying
Lemon
Matcha Salt (green tea powder and salt) – optional
Shichimi (Japanese seven flavor chili pepper) – optional
Servings Per Recipe: 2
Amount per Serving
Calories: 237
- Total Fat: 11.9 g
- Saturated Fat: 1.1 g
- Trans Fat: 0.2 g
- Cholesterol: 37.9 mg
- Sodium: 213.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.6 g
- Sugars: 0 g
- Protein: 12.1 g
preparation
1. Quickly rinse Shishamo under running water and pat dried.
2. Cut Egg Roll Wrapper in half.
3. Place shiso and the Shishamo on the egg roll wrapper as you see below. Roll it up from the bottom and seal the edge with the mixture of flour and water.
4. In a large non-stick frying pan, heat ¼ inch of oil on medium high heat.
5. When it’s hot (check with a chopstick), place the wraps in the pan and deep fry until golden brown.
6. Serve immediately and squeeze lemon before you eat. Today I serve with Matcha Salt and Shichimi.
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