Air Fried Mini Pierogy Shrimp Tempura Bowl: A Crispy, Flavorful Delight
In the world of culinary innovation, combining classic comfort foods with modern cooking techniques often results in delightful new dishes. The Air Fried Mini Pierogy Shrimp Tempura Bowl is one such creation, blending the satisfying taste of pierogies with the light, crispy texture of shrimp tempura, all prepared using an air fryer for a healthier twist. This recipe is perfect for those looking to enjoy a delicious meal without the guilt of deep frying.
#### Ingredients:
**For the Mini Pierogies:**
– 1 package of mini pierogies (potato and cheese filling)
– Cooking spray
**For the Shrimp Tempura:**
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 cup cold sparkling water
– 1 egg yolk
– 1/2 teaspoon baking powder
– Salt and pepper to taste
**For the Bowl:**
– 2 cups cooked jasmine rice
– 1 cup shredded cabbage
– 1 cup sliced cucumber
– 1/2 cup shredded carrots
– 1/4 cup chopped green onions
– 1 tablespoon sesame seeds
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 tablespoon honey
– Sriracha or your favorite hot sauce (optional)
#### Instructions:
**1. Preparing the Mini Pierogies:**
Start by preheating your air fryer to 400°F (200°C). Arrange the mini pierogies in a single layer in the air fryer basket, ensuring they are not overcrowded. Lightly coat the pierogies with cooking spray to help them achieve a golden, crispy exterior. Air fry for 8-10 minutes, shaking the basket halfway through cooking to ensure even crispiness. Once done, set the pierogies aside.
**2. Making the Shrimp Tempura:**
In a mixing bowl, combine the flour, cold sparkling water, egg yolk, baking powder, salt, and pepper. Mix lightly; the batter should be lumpy, not smooth, to ensure a light and crispy texture. Dip each shrimp into the batter, coating it thoroughly.
Preheat the air fryer to 375°F (190°C). Place the battered shrimp in the air fryer basket, again ensuring they are in a single layer. Air fry for 8-10 minutes, turning halfway through until the shrimp are golden brown and crispy. Remove and set aside.
**3. Assembling the Bowl:**
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey to create the dressing. Adjust the flavors to your liking, adding more honey for sweetness or more soy sauce for saltiness.
In a large serving bowl, start by placing a base of cooked jasmine rice. Arrange the air-fried mini pierogies and shrimp tempura on top. Add the shredded cabbage, sliced cucumber, and shredded carrots around the bowl for a vibrant, colorful presentation. Drizzle the dressing evenly over the top and sprinkle with chopped green onions and sesame seeds. For an extra kick, add a few drops of sriracha or your preferred hot sauce.
**4. Serving and Enjoying:**
This Air Fried Mini Pierogy Shrimp Tempura Bowl is best enjoyed immediately while the pierogies and shrimp are still crispy. The combination of textures and flavors, from the creamy pierogies and crunchy shrimp to the fresh vegetables and savory dressing, creates a harmonious and satisfying meal.
This dish not only offers a delightful fusion of flavors but also showcases the versatility of air frying, allowing you to enjoy traditionally fried foods with a healthier twist. Whether for a quick weeknight dinner or a special weekend treat, this bowl is sure to impress and satisfy your taste buds.
