Ryuji's "Yodare Ebi" (Sichuan Poached Shrimp) was showcased in a cooking battle with Robert Baba. Simply coat plump shrimp in a special sauce, and you'll have an exquisite appetizer that pairs perfectly with both rice and alcohol. It's easy to make and delicious even when cold, making it ideal for meal prep.
Ingredients
Main Ingredients (2 servings)
- Shrimp 360g
- Scallion 80g
- Potato starch 2 tbsp
Seasonings
- Salt and pepper to taste
- [A] Sesame oil 4 tsp
- [A] Toban Djan 3 tsp
- [A] Soy sauce 3 tsp
- [A] Sugar 2 tsp
- [A] Vinegar 4 tsp
- [A] MSG(Ajinomoto) (MSG) 10 dashes
Steps
- Finely chop 80g scallion.
- In a bowl, add 3 tsp Toban Djan, 3 tsp soy sauce, 2 tsp sugar, 4 tsp vinegar, 4 tsp sesame oil, 10 dashes MSG(Ajinomoto) (MSG), and the finely chopped scallion. Mix well to create the sauce.
- Peel 360g shrimp, devein, and season with salt and pepper to taste.
- Evenly coat the seasoned shrimp with 2 tbsp potato starch.
- Heat 4 tsp sesame oil in a frying pan over medium heat and cook the shrimp.
- Cook the shrimp until it has a fragrant golden-brown color and is cooked through.
- Transfer the cooked shrimp to the bowl with the sauce and mix well to coat everything.
- Serve on a plate and it's done.
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