Braised Shrimp
Shrimp, considered a symbol of longevity, beautifully adorns New Year's osechi dishes.
Yet, they are surprisingly easy to prepare.
Quickly coating the shrimp with syrup gives them a glossy finish.
Yet, they are surprisingly easy to prepare.
Quickly coating the shrimp with syrup gives them a glossy finish.
How to make it
1
Use a toothpick to remove the vein from the shrimp at the second segment
2
Bring water with 2 tablespoons of salt to a boil, then add the shrimp once it has boiled
3
When the shrimp float to the top, skim off the scum and place in a colander
4
To prevent drying, cover with a cloth and let cool at room temperature for about 10 minutes
5
Once the shrimp have cooled, trim the whiskers and tails and peel the shells from the meat by hand
6
Put the ingredients for the syrup in a frying pan and bring to a boil, being careful not to burn them. Add the shrimp and quickly coat them in the syrup
7
Once the liquid has evaporated and the dish is shiny, serve it on a plate and it's done
material
-
- Head-on shrimp
- 10 fish
-
- salt
- 2 tbsp
-
[dense]
- Mirin
- 6 tablespoons
-
- Alcohol
- 3 tablespoons
-
- sugar
- 3 tablespoons
-
- Light soy sauce
- 2 tsp
[PR]
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