Japanese No Additive Rice Flakes 100g
Japanese No Additive Rice Flakes is able to provide a crisp feeling unique to rice, which is a bit different from bread crumbs. Kamimyo has succeeded in processing the rice into flakes through years of research and an original manufacturing method. Unlike ordinary rice flour and breadcrumbs, Kamimyo uses only domestically produced non-glutinous rice without using any auxiliary materials (yeast, shortening, salt, etc.) or food additives.
Using finely milled white rice, this rice flakes is very common in Asian cuisine, especially in Southeast Asia, Japan, and Southern India. It is lighter than all-purpose flour and will fry up crispier than most other flours, making it ideal for a tempura batter. As its main raw ingredient is just rice, it is gluten-free, making it acceptable to those on a gluten-free diet.
Please enjoy the crispy feeling of panko style breadcrumbs different from bread crumbs.
Good to know:
- Please be careful not to fry too long as the end fried colour will be slightly whiter than bread crumbs.
- In rare cases, Kogation (black spots) may remain. They cannot be removed due to processing, but there is no problem with quality.
- If the rice flakes are sprinkled for a long time, the rice flakes may peel off the batter. So please cook as soon as possible.
- The expiration date is the expiration date when the quality is preserved when the product is unopened and saved by the displayed method.
- After opening, close the opening tightly and store in the refrigerator. Use as soon as possible.
Ingredients: Raw material name: Rice flour (domestic).
Allergen information: This product manufacturing plant manufactures products containing wheat and soybeans.
Preservation method: Avoid high temperature and humidity and direct sunlight.
Nutrition Information: (Per 100g)
A recipe to try out – Chilli Crumb Tiger Prawns
- 15 Tiger prawns, peeled with tails on
- 75g Frying Flour
- 1 tbsp chopped parsley
- 2 tsp cumin seeds, lightly crushed
- Zest of a lemon
- Salt and Pepper
- 4 tbsp bread crumbs
- 3 egg, beaten
- Vegetable oil, for frying
- Tomato salsa or any suitable sauce for serving
- Start this recipe mixing together the frying flour mix, cumin, lemon zest with ½ tsp salt and lots of black pepper.
- Spread over a plate.
- Toss the prawns in the flour, then dip them into the egg and then into the bread crumbs.
- Shake off the excess crumbs.
- When ready to cook, heat the oil in a large, deep frying pan.
- The oil is hot enough when a few crumbs tipped into it sizzle and turn brown.
- Fry the prawns in batches for 30 seconds to a minute until the crumbs are crisp and golden all over.
- Lift them onto kitchen paper to drain for a minute or two.
- Serve the warm breaded prawns with the tomato salsa alongside whilst still warm.