Lunchbreak: Chef Shawn Li makes hand grenades

TL’s Four Seasons
110 West Bartlett Avenue
(630) 830-1988

Hand Grenade

1 boiled shrimp
5 x .5 inch seaweed band
1 1/2 oz. sushi rice
1 oz garlic flavor mayo (garlic paste, Japanese mayo, fish egg)

Bake it in toaster oven until golden brown. Serve it with a drizzle of Japanese chili powder. Finish with orange slice

Filed in: Lunchbreak, News

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