🤗 Hello everyone, I hope you're all doing well....... For today's breakfast, I prepared a light dish for my husband and myself. This dish is A Fried Sandwich with Shrimp Salad Filling and Seaweed Salad. I already had ebiko and pre-made seaweed salad in the fridge, so making these sandwiches was very easy this time.
I added texture to the bread by coating it in breadcrumbs and frying it. Of course, this means adding more oil, but it makes it even more delicious. You should try making it. Here's how.
🦐 Ingredients
- Fresh shrimp: 1/2 cup
- Mayonnaise: 5 tbsp
- Chili sauce: 3 tbsp
- Cooked corn kernels: 5 tbsp
- Chopped spring onion: 1 tbsp
- Ebiko: 5 tbsp
- Seaweed salad: 1/2 cup
- Sliced bread: 4 slices
- Tempura flour: 1/2 cup
- Water
- Breadcrumbs: 1 cup
🫕 Instructions
- Prepare the shrimp: Clean the shrimp thoroughly. Peel, remove the heads and tails completely. Devein by cutting along the back, then chop into small pieces. Blanch in boiling water, then drain and set aside.
- Make the shrimp salad filling: In a mixing bowl, combine the cooked corn kernels, mayonnaise, chili sauce, chopped spring onion, ebiko and the blanched shrimp.
- Mix well until combined. Set aside.
- Prepare the batter for coating the bread: In another bowl, mix the tempura flour and cold water. Gradually add the water while stirring until well combined and no lumps remain. The batter should be quite thin.
- Take 2 slices of bread and stack them together. Dip the edges of the stacked bread into the batter on all four sides, then also dip the center of both sides. Next, coat the entire sandwich thoroughly in the breadcrumbs. Repeat with the remaining 2 slices to make a second sandwich.
- Fry the bread in hot oil over medium-low heat. Flip to cook both sides until golden brown and crispy. Just before removing from the oil, increase the heat to high and fry for about one more minute. This helps prevent the bread from absorbing too much oil.
- Place the fried bread on a wire rack to cool slightly. Cut each sandwich in half, giving you four pieces ready to be filled. Generously fill each piece with the shrimp salad mixture.
- Top with ebiko and seaweed salad.
- Arrange on a plate and enjoy while still warm.
- The fried bread gives a crispy, delicate, and light texture, while the shrimp salad filling is juicy and creamy, with a rich flavor. Adding boiled shrimp gives it a fresh sweetness and a bouncy, chewy texture. Combined with the crunch of corn, it adds a fresh and refreshing dimension.
- The seaweed salad topping provides a salty, sweet, and slightly sour taste, that cuts through the richness of the fried bread and mayonnaise. The small, crunchy ebiko add a nice texture and a subtle salty flavor, serving as both decoration and a flavor enhancer.
- Overall, for me, it's not just a regular fried sandwich, but a combination of flavors and textures that leave a lasting impression, making it a satisfying and filling meal. Thank you for stopping by!🥰