Japanese Shrimp with Egg

This is a simple yet unusual recipe for Japanese shrimp with eggs. You coat the shrimp in corn starch and then blanch them quickly to keep them crispy. After a quick bath in a savory Japanese sauce, the shrimp are then coated in beaten egg yolks and steamed gently. It is a neat dish that comes together fast and is great over simple steamed rice. This recipe serves 4 for a main course.

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

• 1 lb medium shrimp
• 1/2 cup corn starch
• 1 t. dashi granules
• 2 T. water
• 4 T. sake
• 1 t. sugar
• 1/2 t. salt
• 3 beaten egg yolks

Preparation:

Bring a large pot of salted water to a boil. Peel and devein your shrimp, then get a large bowl of ice water ready.

When the water boils, dust the shrimp in the corn starch and boil them for just about 7-10 seconds. Remove and immediately plunge into the ice water, then take them out after 30 seconds to a minute.

In a large saute pan, add the sake, water, sugar, dashi and salt, then bring to a boil. Add the shrimp and toss to coat. Add the beaten egg and toss to coat again.

Turn off the heat, cover the pan and let the egg set for 3-5 minutes.

Serve at once with steamed white rice.

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