Kym In The Kitchen #6 Garlic Sautéed Kuruma Shrimp with Sake June 05, 2014 (See Photo Album: Adelaide, Australia 20140521-0608) Folks, Ive got some downtime to backtrack in time and share some more recent cooking expeditions. Refer to the above mentioned photo album for more photos of seafood dishes I enjoyed getting into when visiting Adelaide last May. This dish is possibly the best thing you will eat this month and for those of you that love eating shrimp (prawns) with the shell on, then youll love this dish and these prawns wont stay on the serving dish for very long! This dish takes no time at all and is perfect as an appetiser, hors doeuvre or for the addicted, a main dish, because this is one of those cant eat just one gems. Youll need to use good tasting shrimp that holds together when cut in half lengthwise and when being tossed sideways in a frying pan. Kuruma shrimp is the same as Tiger shrimp and tastes great and looks really good visually with its striping. The texture, sweetness, flavor and firmness of various shrimp or prawn meat can vary so find out whats available from your seafood merchant and try learning about the tastes (cooked and raw) of different shrimp available in your area. Despite people generally being able to eat and enjoy eating lots of shrimp, this dish is surprisingly quite filling and you need only prepare for six shrimp per person for this dish, so the following recipe is good for two people. Double or triple quantities for 4 or 6 people. All you need is the following: 12 kuruma shrimp (tiger prawns) with shell on, weighing 30+ ounces each sea salt black pepper 3+ large tablespoons grated garlic (I use much more :) olive oil sake chopped chives Wash the prawns, then cut in half symmetrically lengthwise then devein. (You may need to use a sharp knife to pull the vein out from the shell edge where youve just cut) Sprinkle generously with good quality sea salt and black pepper (I prefer good quality sea salt flakes and fresh ground black peppercorns) Heat the grated garlic with some olive oil on moderate heat until the oil is infused with the garlic. (2-3 minutes but stick your nose in to smell when the oil is infused). Add the shrimp into the pan shell side down and gently sauté the shrimp while gently shaking the pan from side to side. When the shells turn golden brown, turn the shrimp over and fry the shrimp meat side down. (Do not overcook). Finish off by putting your thumb over the end of a good quality sake bottle and sprinkle some sake generously over the shrimp. Plate the shrimp and sprinkle some freshly chopped chives over the top then serve. Note: Do not over cook or burn the shrimp while sautéing. Use good quality sea salt as it is the flavor of the shrimp and the saltiness of this dish that makes it so good. Oh, as well as the taste of the sake cutting through ;) Enjoy and let me know if you try this and how you like it!
Posted on: Mon, 30 Jun 2014 07:33:13 +0000
Trending Topics
Recently Viewed Topics
© 2015