Shrimp Tatsuaage Recipe
Shrimp Tatsuaage is so simple and easy to make, you'll may be surprised at the results of this example of Japanese cookery.
This recipe calls for sake, the Japanese rice wine, but if you don't have it, substitute a dry sherry for a similar --but less authentic-- result.
Shrimp Tatsuaage serving suggestion
Preparation time: 10 Min.
Cooking time: 10 Min.
Servings:
main course dishes
Unit
Ingredients
| • | medium shrimp, shelled and de-veined, with their tails still on | ||||
| • | soy sauce | ||||
| • | sake with a pinch of sugar. | ||||
| • | grated ginger | ||||
| • | Cornstarch | ||||
| • | Vegetable Oil for frying | ||||
| • | black pepper |
Preparation
- Leave the tails on the shrimp for appearance and flavor - they get crispy and crunchy enough that you can eat them too.
- Combine soy sauce, sake and grated ginger in a bowl. Add the shrimp and let marinate for 5-10 minutes.
- Drain the liquid and completely coat the shrimp with cornstarch.
- Heat about 1/2 inch (1 cm) of vegetable oil in a frying pan. Add the shrimp in one layer, without crowding.
- Fry for a couple of minutes, then turn over and fry for an additional 2-3 minutes, until they turn a darkly pinkish golden-brown.
- Remove from pan and drain over paper towels.
- Sprinkle with freshly ground black pepper
before serving with your favorite side dish,
garnish with a lemon wedge.
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