Culinary Workshop Karinary Art 2018.July
Ingredients (Serves 2)
| Shrimp |
6 pieces
... Remove heads and veins, leaving tails intact. Peel shells and make a single lengthwise cut along the belly to butterfly. |
Seasoning
A ＜Batter＞
| Flour |
30g |
| Cold water |
40g |
| Beaten egg |
10g |
| Oil for frying |
As needed |
Other Ingredients
| Fruits |
Pineapple, mango, etc., as desired |
B ＜Chili Mayonnaise＞
| Mayonnaise |
25g |
| Sweet chili sauce |
10g |
| Plum wine |
1 tsp |
Instructions
- Mix A (flour, cold water, and beaten egg) gently to make the batter.
- Coat the shrimp with the batter and deep-fry in oil heated to 170°C. Deep-fry the shrimp heads separately.
- Mix B (mayonnaise, sweet chili sauce, and plum wine) to make the chili mayonnaise.
- Toss the fried shrimp in the chili mayonnaise and serve on a plate with fruits.
Culinary Workshop Karinary Art 2019.March.
Ingredients
| Canned mackerel (in water) |
1 can (190g) ... Flaked |
| Baguette |
As needed ... Sliced into 5-6mm pieces |
| Watercress |
As needed |
| Raisins, dried cranberries |
As needed |
Seasoning A
| Minced onion |
50g |
| Celery leaves |
1 leaf |
| Garlic |
1 clove |
| Sliced ginger |
5 slices |
| Dried thyme |
1/6 tsp |
| Dried rosemary |
A pinch |
| White pepper |
A pinch |
| White wine |
50ml |
Seasoning B
| Plain yogurt |
150ml ... Strain using a coffee filter for over 5 hours to yield about 75g |
| Salted lemon |
1-2 tsp |
Instructions
- In a pot, add the canned mackerel (with its liquid) through to white wine and heat over medium-low heat. Once it reduces, remove the garlic, celery leaves, and ginger, then continue heating to evaporate the liquid.
- Mash step 1 with a fork, let it cool slightly, then refrigerate.
- Add the strained yogurt and salted lemon to step 2, mix well, and season with salt and pepper.
- Spread step 3 on crispy baguette slices and garnish with watercress and raisins or dried cranberries.
Culinary Studio Karinary Art 2021.April
Ingredients
| Chicken breast |
250g ... Remove skin, cut into bite-sized slices, and marinate in for 15 minutes. |
Seasoning
| Sake and soy sauce |
1 tbsp each |
Coating
| Egg white (beaten) |
1 |
| Potato starch |
As needed |
| Oil for frying |
As needed |
Lemon Sauce Seasoning
| Soup |
100ml (100ml water + 1/2 tsp chicken soup stock) |
| Lemon juice |
From 1/2 lemon |
| Tomato ketchup |
1 tsp |
| Sake |
1 tbsp |
| Sugar |
1-1/2 tbsp |
| Salt |
1/2 tsp |
| Sesame oil |
A small amount |
| Potato starch slurry |
As needed |
Garnish
| Lemon |
1/2 ... Sliced (for garnish) |
| Parsley |
As needed (for garnish) |
Instructions
- Drain the chicken, coat with egg white and potato starch, and fry in low-temperature oil.
- In a small pot, bring the to a boil. Thicken with potato starch slurry.
- Arrange the fried chicken on a serving plate, garnish with lemon and parsley, and pour the lemon sauce over it.
