2013.07.26 : Garlic shrimp
I love this one a lot. I had to make it without white wine the first time because I was in Beijing and couldn’t find any cheap ones, but even without it, it was yummy (but it’s more amazing with it).
Sakamoto Masayuki’s Garlic Shrimp
Serves: 2 servings
- Black tiger shrimp/tiger prawns (10)
- Salt (appropriate amount)
- Flour (appropriate amount)
- Sake (appropriate amount)
- Cooking oil (appropriate amount)
- Green beans (6)
- White wine (2 tbsp)
- Butter (2tbsp)
- Garlic (1 whole one, minced)
- Onion (1tbsp, minced)
- Coconut flakes (2tbsp)
- Lemon (quartered, 2 slices to garnish)
- Take the skin or whatever off the shrimp.
- Make a cut down the spine of each shrimp
- Sprinkle with salt, flour, and sake and mix well
- When mixed, drain the excess sake and wash everything off.
- Dry the prawns on a paper towel, being sure to dab away excess water.
- Coat the bottom of a pan with cooking oil.
- Drop in the green beans, let them cook.
- When they’re done, drop in the shrimp.
- When they’re cooked throroughly, coat again with salt and pour in the white wine.
- When the alcohol is gone, plate everything in the pan.
- In the same pan, drop in butter, garlic, and onions.
- When the butter has melted and everything is mixed together well, drop in the coconut flakes. Don’t do it quickly — crush them up in your palm a little and drop them in at a reasonable pace.
- Mix well, add in thai fish sauce, and when that’s mixed togehter with everything, dump everything from before back in the pan.
- Coat everything in the sauce, sprinkle with salt and pepper, and plate (this time for real!)
- Garnish with lemon slices