Cooking Studio Culinary Art 2020.April
Ingredients
| Shrimp |
12 pieces (120g) ... peel and devein, knead with ＜A＞, and rinse with water |
| ＜A＞ |
Salt (1/2 tsp), Potato starch (2 tbsp), Water (3 tbsp) |
| Leek |
1/3 stalk ... finely chopped |
| Salad oil |
As needed |
Shrimp Coating (B)
| Potato starch |
2 tbsp |
| Egg white |
1 egg's worth |
| Salad oil |
1 tsp |
| Salt, Pepper |
A pinch |
Seasoning (C)
| Sake lees |
1 tbsp |
| Tomato ketchup |
2 tbsp |
| Doubanjiang |
1 tsp |
| Water |
2 tbsp |
| Sugar |
1 tbsp |
| Chicken broth powder |
1 tsp |
| Soy sauce |
A dash |
| Vinegar |
1/2 tsp |
Garnish
| Lettuce |
As needed |
| Lemon |
As needed |
| Chili oil |
To taste |
Procedure
- Heat the sake lees from ＜C＞ to soften, and mix it with the ingredients from sake lees to sugar.
- Coat the prepared shrimp with ＜B＞. Heat about 1cm of oil in a frying pan, fry the shrimp, and remove.
- Remove the oil from the frying pan and sauté the finely chopped leek with 1 tsp of oil over low heat.
- Add the prepared seasoning (C) from step 1, stir-fry for about 1 minute, then add the remaining seasoning (D) and bring to a boil.
- When the mixture thickens, return the shrimp from step 2 and quickly mix. Plate, and serve with lettuce, lemon, and chili oil.
