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 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
- 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
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.
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.
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.
In a mixing bowl add mochiko flour, egg, and garlic. Mix until well combined.
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.
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.
Remove shrimp and place on a paper towel to absorb the excess oil.
ENJOY!
Mochi Crunch Shrimp
Equipment
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
- 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.
- In a mixing bowl add mochiko flour, egg, and garlic. Mix until well combined.
- 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.
- 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.
- Remove shrimp and place on a paper towel to absorb the excess oil.
- ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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I love new seafood recipes. Really excited to try this one. It looks amazing!
Hi Rochelle. Awesome. Thanks for checking it out.
What an interesting recipe! I know someone who would love this!
Awesome. Thanks for stopping by.
Love the idea of using rice crackers with shrimp. Looks delicious!
Right? So so good. Thanks for stopping by.
Love the look of this! Will get all the ingredients when I next shop and try the recipe!
Awesome. Let me know if you do. Thanks for stopping by.
Loved all the pictures and the composition. Will try this at home. I love prawns
Thank you!
I love your cooking. they look so yummy, easy to follow and showcase hawaiin root.
Thank you for your kind words.
Looks delicious and very detailed instructions
Appreciate it. Thanks.
This looks so good and also beautiful.
Thank you so much!
Like I said on YouTube, this recipe looks so good and so easy to make! 🙂
Thanks so much. Thanks for stopping by!
All my favorite ingredients rolled into one dish! I’m trying this very soon!
Yay! Let me know how it goes. Thanks for stopping by.
I try all your recipes as I come across it. Of course next is mochi crunch. Since this is Thanksgiving I just made your Mochi Pumpkin.
Mahalo & Happy Thanksgiving.
Aww thank you. Happy Thanksgiving!
These mochi shrimp are so delicious!
shrimp is my favorite seafood and this recipe was a real winner! Thanks so much!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Thank you for sharing ! Made this recipe for New Year’s Eve, it was so good, yummy yummy!
Awesome to hear. Thanks for sharing. Happy New Year.