Tenmusu(Tempura Rice Ball)

Serving: 3

Ingredients
8 small frozen or fresh shrimp
3 tbsp potato starch
3 sheets of nori (seaweed)
2 cups vegetable oil
Rice

Washing Shrimp:
1 tbsp potato starch
1 tbsp salt
2 tbsp water

Tempura Batter:
50g all-purpose flour
1 tsp salt
1 egg
Iced water
*Egg and water should total 100cc. Do not premix.

<Optional>
15 g Deep fried tempura bits (Tenkasu)
3 sheets Green shiso leaves

Instructions
Peel shrimp and rub with potato starch, water, and salt. After thoroughly cleaning, rinse in water.
Drain and dry with paper towels. Coat the shrimp with the potato starch.
Mix the egg and salt to make a tempura batter. Slowly add the flour and water. Gradually mix everything, taking care not to over mix.
Heat oil in a frying pan to 365 degrees. Use chopsticks to dip shrimp into the tempura batter, and place in the pan once well-coated. Fry for 1-2 minutes. Repeat with all shrimp.
Remove from frying pan and drain on a wire rack.
Wash the rice, drain it, and set aside for 15 minutes. Then, place in a rice cooker with equal parts water and cook.
When rice is cooked, place 50g onto your wet palms with a pinch of salt. Place a piece of tempura in the center and shape into a rice ball (which is mixed with Tenkasu). Be careful, as the rice will be hot. Cut the seaweed( or shiso leaves) into 4 equal parts and wrap around.
Serve and enjoy!