Mino-age (deep-fried ebi with potato strips)

This presentation of botan ebi is a regular request in Kyoto restaurants. An optional seasoning: combine one part matcha powder and two parts sea salt to sprinkle over the final dish.

Serves 2 Prep time 15 minutes
Cook time 10 minutes

1 large potato
4 pieces botan ebi, with shells intact

1.5 litres vegetable oil, for deep-frying
50g tapioca flour
1 sheet nori seaweed, sliced into long strips of 2cm by 15cm
5g tempura flour mixed with 20cc cold
water

Garnish
2 green chillies
4 shiitake mushrooms

• Pare potato so you get a thin sheet 5cm x 6cm. Finely slice the potato sheet so you get thin strips.
• Immerse potato strips in water for 5 minutes to remove scum.
• Drain well and pat dry on a paper towel.
• Place enough oil in a wok for deep frying and heat until 150°C. Deep-fry potato strips for 2 seconds until potato becomes soft, and remove them before they brown.
• Pat dry on paper towel to remove excess oil.
• Pour tapioca flour on a dish and toss potato strips in it to coat lightly. Set aside.
• Coat botan ebi with tapioca flour.
• Arrange an even layer of the potato strips on a paper towel, in the shape of a square. Place one botan ebi at the edge of the square. Hold the edge of the paper towel, lift the potato strips and roll away from you. Make sure to keep the ingredients in place: the ebi should stay in the middle and the potato strips stay packed together.
• Secure the roll by winding a seaweed strip around the middle of the roll. Trim excess seaweed if needed, then secure ends with a dab of tempura flour mixture.
• Deep-fry in oil heated to 175°C for about 1 minute or until it turns crispy.
• Heat a little oil in a frying pan. Fry the whole green chillies for about 1 minute. Place chillies on paper towel to drain excess oil.
• Pan-fry shiitake mushrooms for 1 minute. Remove and pat dry on paper towel. Serve as garnish.

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