{"id":5986,"date":"2021-01-10T00:16:49","date_gmt":"2021-01-10T00:16:49","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=5986"},"modified":"2021-01-10T00:16:49","modified_gmt":"2021-01-10T00:16:49","slug":"kjaycfh7m3plzsa-3eyjh-een73-be8kk-6p729-dsn8d-2zntc-3n6jj-a9zhz-79z5m","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=5986","title":{"rendered":"Prawn Ball"},"content":{"rendered":"
\n

SERVINGS 4<\/p>\n

1 pound prawns or fresh shrimps<\/p>\n

1 egg yolk<\/p>\n

1\/4 teaspoon salt<\/p>\n

Dash of pepper<\/p>\n

Dash of gourmet powder<\/p>\n

1\/2 small onion<\/p>\n

1-1\/2 tablespoons flour (enough to dredge balls)<\/p>\n

1 bundle somen<\/em> or long rice<\/p>\n

1 egg white<\/p>\n

Oil for deep frying<\/p>\n

Clean prawns; devein and wipe dry. Chop prawns with back of knife. Add egg yolk, salt, pepper, and gourmet powder and mix well.<\/p>\n

Chop onion fine, squeeze some juice out, and dredge in flour. Add to prawn mixture and mix well. Form balls, about 1\u201d in diameter.<\/p>\n

Cut long rice or somen<\/em> into 1\/2\u201d lengths.<\/p>\n

Beat egg white.<\/p>\n

Dredge prawn balls in flour, dip in egg white, and roll in long rice. Deep fry until they float or are golden brown. Serve with dip.<\/p>\n

Dip<\/strong>:<\/p>\n

2 tablespoons mirin<\/em><\/p>\n

8 tablespoons dashi<\/em> (broth)<\/p>\n

2 tablespoons shoyu<\/em><\/p>\n

Pinch of gourmet powder<\/p>\n

Grated daikon<\/em> or ginger may be added to dip to enhance flavor.<\/p>\n

Mix all ingredients in a sauce pan and bring to a boil. Serve in a bowl.<\/p>\n<\/div>\n

\n

<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

SERVINGS 4 1 pound prawns or fresh shrimps 1 egg yolk 1\/4 teaspoon salt Dash of pepper Dash of gourmet powder 1\/2 small onion 1-1\/2 tablespoons flour (enough to dredge balls) 1 bundle somen or long rice 1 egg white Oil for deep frying Clean prawns; devein and wipe dry. Chop prawns with back of…<\/p>\n","protected":false},"author":0,"featured_media":5987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[3,56],"class_list":["post-5986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5986"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5986\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/5987"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}