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
Total Time: 40 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.