Hi all,
this video is one of my third series of cooking video where I am focusing on home cooking!!
I take requests from my friends
this time from the owner of famous knife shop [Japanese Knife Imports] in Beverly Hills
Jonathan Broida
@jknifeimports on instagram
jknifeimpor...
actual recipe video starts at 01:49
"one pot cooking" series with my favorite cooking tool
• Perfect side dish | Mi...
www.vermicular.us/
Ingredients (2persons)
3/4# or 350g Shell on Shrimp (16-20size)
(For prepping shrimp, you will need,
6T corn starch, 1T sake, salt, pepper , 1each egg white,1T vegetable Oil)
1/2cup Chicken stock
2T Ketchup
1T Chili Bean Paste
1T Sugar
1T Sake
2T scallion, chopped
1t Ginger, Chopped
1t Garlic Chopped
2T slurry made with (1T Corn starch and 1T water)
Salt, Pepper, Oil
Directions
1.Remove shell and tail of shrimp. Make a small incision on the back of the shrimp and discard veins.
2.In a bowl, mix shrimp and generous pinch of salt. Add 3 table spoon of corn starch and 3 table spoon of water. Mix well until the corn starch water turns cloudy and gray in color. Rinse the shrimp under running water. Pat dry very well until the shrimps have no moisture left on the surface.
3.In a clean dry bowl, mix the shrimp, generous pinch of salt, pepper and one table spoon Sake. Mix vigorously until the shrimp become sticky on the surface. Add egg white from one egg and mix well. Once egg white is mixed in, add 3 table spoon corn starch and mix for another 1-2 minutes until the slurry coats the shrimp and there are no lumps of cornstarch. Fold in one table spoon of vegetable oil. Keep in refrigerator for at least 30 minutes.
4.Heat frying oil in a pot to 280F and fry(poach) shrimp in oil for 3-4 minutes or until the shrimp are 80% cooked.
5.In a sautee pan (or a wok) heat 2 table spoon oil and under low heat, cook chili bean paste until fragrant. Add ketchup and cook until fragrant. Add half of the chopped scallions, garlic and ginger and cook for 1 minute.
6.Add Sake, chicken stock and sugar. Bring the sauce up to boil.
Add the shrimp in the sauce. Turn off the heat and add corn starch slurry. Turn the heat back on and thicken the sauce. Make sure the shrimps are well coated with thickened sauce.
7.Add the other half of the scallion and Serve hot.
3 ноя 2020
