SHRIMP TAKOYAKIS. JON STYLE

 

SHRIMP TAKOYAKIS. JON STYLE

 

#takoyakis

 

PORTIONS: 16 – 18 BALLS

 

INGREDIENTS

8 oz. shrimps, peeled and deveined

7.6 fluid oz. water

1 tbsp. olive oil

1 tsp. salt

7 oz. unbleached flour

5.3 oz. all-purpose flour

1 tbsp. instant yeast

2 cups leeks, small diced

¼ cup scallions, sliced

¼ cup dehydrated onions

Vegetable oil for frying

Mayonnaise

 

TONKATSU SAUCE

4 tbsp. B.B.Q. sauce

2 tbsp. soy sauce

2 tbsp. ketchup

2 tsp. Worcestershire sauce

 

METHOD

Cut and measure the ingredients for the recipe.

In a bowl mix the ingredients for the sauce.

Slice or mince the shrimps.

In a pot, place the shrimp shells in water and bring it a boil, reduce the heat and slowly cook for about 4 minutes. Discharge the shells and add salt to the water. Let it cool off a bit; warm is ok.

In a bowl mix water, olive oil, the flour and yeast.

Add and mix well with the leeks. The dough should be a bit sticky but able to work with it. Add more flour if necessary.

Divide the dough in 16 to 18 pieces.

Flour the palm of your hands, and make dough balls.

Flour the palm of your hands again, place ball dough in the center and flatten making a disk shape. Put some shrimp in it and close it with your fingers and making a round ball. Dust it with flour and put it in tray.

Heat the oil at moderate temperature in a sauté pan and fry the balls until golden brown. Make sure the oil is not too hot otherwise the dough and the shrimps inside will not cook.

Serve the TAKOYAKIS sprinkle the top with Tonkatsu sauce, mayonnaise, onions and scallions.