One Dish

Cooking With Idols

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
Prep time: 
Cook time: 
Total time: 
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)
  1. Take the skin or whatever off the shrimp.
  2. Make a cut down the spine of each shrimp
  3. Sprinkle with salt, flour, and sake and mix well
  4. When mixed, drain the excess sake and wash everything off.
  5. Dry the prawns on a paper towel, being sure to dab away excess water.
  6. Coat the bottom of a pan with cooking oil.
  7. Drop in the green beans, let them cook.
  8. When they’re done, drop in the shrimp.
  9. When they’re cooked throroughly, coat again with salt and pour in the white wine.
  10. When the alcohol is gone, plate everything in the pan.
  11. In the same pan, drop in butter, garlic, and onions.
  12. 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.
  13. Mix well, add in thai fish sauce, and when that’s mixed togehter with everything, dump everything from before back in the pan.
  14. Coat everything in the sauce, sprinkle with salt and pepper, and plate (this time for real!)
  15. Garnish with lemon slices


2013main dishshrimp

tokaikko • November 26, 2014

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