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The lump being fried is shaped into disks, [a] [6] and the kakiage are sometimes described as a "pancake" of sorts. [2] It is also referred to as a type of "fritter".[7] [8]The recipe may call for gently sliding the dollop of battered ingredients into hot oil, [6] and since it may try to break apart, a spatula may be used to hold it into place until the shape has set. [9]
Pat the shrimp dry, then toss with the olive oil, thyme, smoked paprika, salt and pepper on a large rimmed baking sheet. Arrange in a single layer and roast until just cooked through, 8 to 10 minutes.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region.
Prepare the shrimp in a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade.
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Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura , the Japanese word for the cherry blossom . The species grows to about 4–5 cm and lives primarily in Suruga Bay in Shizuoka Prefecture , Japan, where it is caught to be eaten.
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