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Mochi Crunch Shrimp Recipe

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Mochi crunch shrimp made with Japanese rice crackers crushed and blended with panko crusting deliciously tender shrimp fried to golden brown perfection. Try this for your next seafood meal and be sure to please.

mochi crunch shrimp

Mochi crunch has to be one of my favorite childhood treats. As a kid my dad and I could easily eat a bag of this in a sitting. Whether you call it mochi crunch, kaki mochi, arare or something else it is quite yummy.

I was watching an episode of Hawaii Goes Fishing and saw them making mochi crunch shrimp and I thought I’ve got to make this for myself and my family. Here’s my version of MOCHI CRUNCH SHRIMP.

What is mochi crunch?

Mochi crunch is a Japanese rice cracker flavored with a sweetened soy sauce. There are many different shapes and a variety of flavors.

Ingredients for mochi crunch shrimp

mochi crunch shrimp

Panko is a Japanese style of breadcrumbs. This can be found in the Asian aisle of most grocery stores. You can use fine or normal style.

Furikake is a Japanese seasoning made of dried seaweed, sesame seeds, sugar, and salt. It is commonly sprinkled over fish, rice, and veggies. You can use any flavoring you wish.

If you like seafood try out my macadamia nut crusted mahi mahi, lomi lomi salmon, furikake salmon, or miso salmon burgers. 

mochi crunch shrimp

What size shrimp works best?

This is really a personal preference. For this recipe I used 21/25, which is a larger size of shrimp. You could always use smaller sizes if you’d like.

What temperature is needed to deep fry?

It’s best to deep fry at 350-375F.

What oil should be used to deep fry?

High smoke point oils should be used to deep fry. These are almond, avocado, canola, corn, grape seed, peanut, safflower, sesame, and sunflower. Smoke point is the temperature at which oil starts to smoke and burn. This will cause a burnt flavor in what you are cooking.

What temperature should shrimp be cooked to?

Generally cooking to 165F is safe for consumption. The nice thing about shrimp is that when they are done cooking they turn an opaque white/orange color letting you know they are done. Be careful not to overcook shrimp as they become very rubbery.

mochi crunch shrimp

How to store mochi crunch shrimp?

These shrimp are best eaten fresh, however if you have leftovers you can store in an airtight container in the refrigerator for 3-4 days.

How to reheat mochi crunch shrimp?

You can opt to quickly fry the shrimp again to reheat or what I like to do is toast it in the toaster oven until crispy.

What dipping sauces go well with shrimp?

  • Cocktail sauce
  • Sweet Thai chili sauce
  • Olive oil and vinegar
  • Ketchup and mayo mixture
  • Salsa

How to make mochi crunch shrimp?

Heat cooking oil in a large pan over medium high heat heat.

While the oil is heating up, add mochi crunch, panko, and furikake to the bowl of a food processor and blend until a fine crumb mixture. Set aside.

mochi crunch shrimp

In a mixing bowl add mochiko flour, egg, and garlic. Mix until well combined.

mochi crunch shrimp

Then add water to thin the mixture to about the thickness of pancake batter. This will take about 1/4 to 1/2 cup of water. This is your tempura batter.

Coat shrimp in tempura batter then cover in mochi crunch mixture and place on a tray until ready to fry.

mochi crunch shrimp

Once oil is at 350F it is ready to fry.

Add shrimp to cooking oil and fry until shrimp become opaque and the crust is golden brown.

mochi crunch shrimp

Remove shrimp and place on a paper towel to absorb the excess oil.

ENJOY!

mochi crunch shrimp

Mochi Crunch Shrimp

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Mochi crunch shrimp made with Japanese rice crackers crushed and blended with panko crusting deliciously tender shrimp fried to golden brown perfection. Try this for your next seafood meal and be sure to please.

Ingredients

  • cooking oil of choice
  • 1 cup mochi crunch
  • 1 cup panko
  • 1 tablespoon furikake
  • 1 cup mochiko flour
  • 1 egg
  • 1 teaspoon garlic, diced
  • 1/4 to 1/2 cup water
  • 2 pounds peeled de-veined shrimp

Instructions

  1. Heat cooking oil in a large pan over medium high heat heat.
  2. While the oil is heating up, add mochi crunch, panko, and furikake to the bowl of a food processor and blend until a fine crumb mixture. Set aside.
  3. In a mixing bowl add mochiko flour, egg, and garlic. Mix until well combined.
  4. Then add water to thin the mixture to about the thickness of pancake batter. This will take about 1/4 to 1/2 cup of water. This is your tempura batter.
  5. Coat shrimp in tempura batter then cover in mochi crunch mixture and place on a tray until ready to fry.
  6. Once oil is at 350F it is ready to fry.
  7. Add shrimp to cooking oil and fry until shrimp become opaque and the crust is golden brown.
  8. Remove shrimp and place on a paper towel to absorb the excess oil.
  9. ENJOY!

Notes

*Mochi crunch are Japanase rice crackers.

*Mochiko flour can be replaced with all purpose flour.

*Panko is Japanese bread crumbs.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 192mgSodium: 901mgCarbohydrates: 51gFiber: 2gSugar: 15gProtein: 24g

Nutrition information isn’t always accurate.

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mochi crunch shrimp

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By on April 10th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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