The egg is a familiar ingredient but you may feel your repertoire of egg dishes is somewhat limited. Here is a dish with shrimp and herbal vegetables that could be the main dish. But the first step is to clean the shrimp by using the dehydrating effect of salt to remove the smell, and using katakuriko starch to clean the surface. “This is the basic step that will enhance the flavor whenever cooking shrimp,” says chef and restaurant owner Tomoshige Ichikawa. Another key is to not to overcook the egg mixture to get a fluffy finish. Serves four.
INGREDIENTS
12 shelled shrimps
3 eggs
50 grams celery including leaf
2 slices ham
1/2 long green onion
Base seasoning for shrimp (1 tsp sake, bit of salt and pepper, 1 tsp katakuriko starch)
Base seasoning for egg (1 tsp sake, 1/3 tsp salt, bit of pepper, 1 tsp sesame oil, 1/2 tsp Chinese soup stock)
METHOD
Add bit of salt, katakuriko starch and water (separate from basic seasoning) to shrimp and knead to remove stickiness. Rinse thoroughly and pat dry.
Split shrimp open along the back and remove veins. Add base seasoning.
Thinly slice celery at an angle and slice green onion finely. Cut ham in half, then into strips.
Break eggs in bowl. Add base seasoning and mix.
Pour 1 Tbsp cooking oil in frying pan and thoroughly stir-fry shrimp. Once cooked, remove and add to egg mixture. Briefly stir-fry green onion, ham and celery and add to egg mixture and mix.
Add 2 Tbsp oil in pan, turn up heat and wait until oil is heated. Pour in egg mixture all at once. Swiftly mix with ladle in large motion and turn off heat when mixture is half set.
via AJW
