Crispy Shrimp and Fresh Lettuce Rolls: A Fusion Kimbap Delight
How to Make Refreshing Lettuce and Shrimp Kimbap
Experience the unique charm of ‘Lettuce Sushi’ often featured on Japanese travel shows, right in your own kitchen! This recipe combines the crispiness of lettuce with the satisfying crunch of fried shrimp, creating a kimbap with an extraordinary texture and flavor. It’s a delightful meal that everyone, from kids to adults, will surely enjoy.
Main Ingredients- 10 frozen shrimp
- 2 Tbsp coarse salt (for thawing shrimp)
- 1 Tbsp baking soda (for thawing shrimp)
- Vegetable oil for frying, as needed
- 1/2 head lettuce
- 2 bowls cooked rice (warm)
Shrimp Batter Ingredients- 2 Tbsp all-purpose flour
- 1 egg
- 1 cup breadcrumbs
- Pinch of salt
- Pinch of black pepper
Rice Seasoning- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/3 Tbsp salt
Sauce- 3 Tbsp mayonnaise
- 1 Tbsp condensed milk
- 1 tsp corn syrup (oligo당)
- Pinch of salt
- 1 Tbsp lemon juice
- 2 Tbsp all-purpose flour
- 1 egg
- 1 cup breadcrumbs
- Pinch of salt
- Pinch of black pepper
Rice Seasoning- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/3 Tbsp salt
Sauce- 3 Tbsp mayonnaise
- 1 Tbsp condensed milk
- 1 tsp corn syrup (oligo당)
- Pinch of salt
- 1 Tbsp lemon juice
- 3 Tbsp mayonnaise
- 1 Tbsp condensed milk
- 1 tsp corn syrup (oligo당)
- Pinch of salt
- 1 Tbsp lemon juice
Cooking Instructions
Step 1
First, let’s prepare the frozen shrimp to perfection. In a bowl of cold water, dissolve 2 tablespoons of coarse salt and 1 tablespoon of baking soda. Add the frozen shrimp and let them thaw for about 10 minutes. Once thawed, carefully peel off the shells and heads. To ensure a cleaner taste, use a toothpick to gently remove the dark vein (intestinal tract) and the tough sinew from the belly side of the shrimp.
Step 2
Now, let’s coat the shrimp for a delightful crispiness! Lightly dust the thawed shrimp with all-purpose flour, then dip them thoroughly in beaten egg. Finally, press the breadcrumbs firmly onto the shrimp to ensure the coating adheres well. Carefully place the coated shrimp into oil preheated to 180°C (350°F) and fry until golden brown and crispy. Once fried, place the shrimp on paper towels to drain excess oil for a lighter bite.
Step 3
Next, prepare the lettuce for that refreshing crunch. Wash the lettuce thoroughly under running water. Then, fill a bowl with cold water and add a few ice cubes to make it extra chilled. Just before rolling the kimbap, drain the lettuce well. Pat it completely dry with paper towels to prevent the kimbap from becoming soggy.
Step 4
It’s time to season the rice for that essential kimbap flavor. Prepare two bowls of warm, cooked rice. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/3 tablespoon of salt until the sugar and salt are dissolved, creating your seasoning liquid. Sprinkle this mixture evenly over the fluffy rice and gently mix. Aim for a slightly firm, ‘fluffy’ (고슬고슬) texture, rather than sticky, for the best kimbap experience. (Tip: Be careful not to overcook the rice, ensuring it’s not too mushy.)
Step 5
Now, let’s assemble the kimbap! Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed. Arrange a generous amount of the crisp lettuce on top, followed by a drizzle of the special sauce. Finally, place the crispy fried shrimp neatly on the filling. Carefully roll the kimbap tightly using the mat. To seal the edge, lightly moisten it with water.
Step 6
The special sauce that elevates this kimbap is incredibly easy to make! Combine 3 tablespoons of mayonnaise with 1 tablespoon of sweet condensed milk and 1 teaspoon of corn syrup (oligo당). Mix well. Add a pinch of salt for flavor and 1 tablespoon of fresh lemon juice for a touch of tanginess. This creates a wonderfully sweet and slightly tart sauce that perfectly complements the shrimp and lettuce. Drizzle generously inside the kimbap for an extra burst of flavor!
