海老の殻はこれで最高になる！シェフが探究する【限界を越えたガーリックシュリンプ】作り方

海老の殻はこれで最高になる！シェフが探究する【限界を越えたガーリックシュリンプ】作り方

Salut! Hello everyone! Let’s get started!
Well, this time… I’m going to cook prawns.
[15 Black Tiger prawns]
Garlic Shrimp (Prawn) is one of the most popular foods in Hawaii.
Because the name of this dish, garlic shrimp, sounds so fancy,
we tend to think it might be difficult to cook or serve.
But it’s not. This is just a stir-fry of prawns and garlic.
I think it’s hard to find people who dislike this dish,
because prawns and garlic, both are already tasty foods by themselves.
They are tasty enough, but you know, we need something.
So I’m going to marinate prawns in special sauce.
I will add a touch of seasoning to give an accent to the marinate sauce.
Shell prawns, rinse them lightly, then add potato starch and sake on them to get rid of the smell.
Rinse prawn shell too.
Rub the prawns well and rinse them.
There are some combinations to remove the smell by using potato starch and sake, salt and potato starch, salt and sake.
Sake can be a substitution of potato starch so it would be more unsmelled if I use both of them.
Anyway, you don’t have to be so concerned about it.
After you can get rid of the smell, let’s devein prawns.
Because it takes time to devein,
if you don’t mind the texture when you eat it,
it is okay to leave it as it is. It’s up to you. Right?
Garlic shrimp are often served with the shells on.
This time, I’m going to take all of the shells off. Wipe the moisture off the shells.
Now, I’m going to prepare the garlic which is the point for this dish.
[8 cloves garlic]
Grate this garlic on a grater.
I don’t mind if they are minced, but I think sauce will be better finishing…
oh yes, now I’m making sauce.
[1/6 onion]
I’m going to make it like a “condiment”.
“Condiment” means spice or seasoning.
Or, it is going to be like mizore sauce (grated Japanese raddish called mizore).
It is ok if you use just garlic.
I want to use onions to give it a little bit of aroma and deep flavor.
That is why I put the onion this time.
[2 Tablespoons olive oil] [1/2 Teaspoons paprika powder]
Paprika powder brightens up the color.
The fresh aroma of paprika goes very well with prawns.
[a little Salt]
Drop wrap and refrigerate for about 30 minutes.
Of course, it is ok if you let it sit for a day or more.
The more you let it sit, the better they taste.
Also you can use it as a storage for the prawn.
Marinate is …….good thing (my vocablary is weak…).
Let’s make prawn oil with the shell.
At the same time, let’s make crisps from the shell.
When you cook the prawn meat and its shells together,
it will be a little bit like a no-bake kind of thing.
It’s like the shell stays in your mouth after you eat it.
So I prefer to separate the prawn meat and shell completely.
As soon as you take them out, sprinkle salt and pepper lightly to let the flavor soak in.
Nice crunchy sounds.
[Parsley as much as you like]
When you buy parsley in bulk, you might have some left over, here’s the time to use it a lot, if you like.
[1/4 lemon]
Chop up the fried shells for sprinkling at last.
The marinated prawns are already looking pretty good.
The color of paprika transfered to the prawns. Take the sauce off to
prevent uneven heating of prawns.
[Shichimi Togarashi as much as you like]
The secret ingredient is shichimi togarashi (seven spice) to give it a spicy taste.
Pour the prawn oil, I just made, into the pan.
Turn the frying pan to high heat then add prawns.
You can use the oil for pasta or fries afterwards.
Fry one side well, without moving them.
Fry the prawns until one side is slightly browned.
Just a quick stir fry for the other side. Take out the prawns from the pan.
[20g Butter]
If you fry more, they are going to be dry.
Add 20g butter, add this seasoning that you just used to marinate,
and fry all up.
Stir fry the marinated sauce well.
When the garlic and spicy aroma of shichimi (seven spices) start to come out,
let’s take the prawns back to the pan.
I can’t wait to eat this!! Sprinkle parsley.
Squeeze the lemon to give a fresh acidity.
[Ishiri (fish sauce) a little]
Add Ishiri for a good seafood flavor.
I have the impression that this stabilizes the flavor of the sauce quite well.
Yesssssssss!!Yeeeeeeessssss!…..well
Dresser! Let’s dish up the prawns on a plate.
This oily sauce is delicious, so let’s pour a lot of it on top.
Some black pepper would be nice to finish it off.
Splinkle the shell crisps.
Bon appetit!
Itadakimasu. Let’s eat!
I will have MADEIRA with tonic.
Squeeze and put fresh lemon to go well with the dish.
Yum!
It tastes good!
Because it’s fried in prawn oil, I can taste prawn a lot.
It is too delicious. I love it.
The flavor of the fish sauce matches the prawns.
Because I put garlic a lot, it became so distinctive food.
I could keep eating this forever.
Eat with white rice is the best!
Yum.
The sauce is so tasty.
I hope you enjoy it.
I would be very happy if you could visit me on Twitter or Instagram as well.
See you in the next video!
A bientot! Thank you.
My first recipe book is now on sale!

ハワイのグルメ、ガーリックシュリンプと聞くとなにやらすごくおしゃれな感じがしますが、つまりは海老ニンニク炒めです。

ジョージ流の作り方は、すりおろしたニンニクと玉ねぎで海老をマリネして、みぞれソースのようなコンディメント風（薬味）に。

殻は捨てずに揚げて、エビオイルを作りつつ、最後に殻チップにして振りかければ、プリッと火入れしたブラックタイガーに最高のアクセント。
エビオイルはパスタや炒め物にも再活用できますよ。

ビールのおつまみにも、白米のおかずにも。
簡単レシピなので是非試してみてください！

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★初の料理本Amazonにて予約受付中★
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https://amzn.to/2Za0Q5z

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●材料(2人前)
海老(ブラックタイガー) 15尾
片栗粉・酒　　　　　　 適量(下処理用)
ニンニク　　　　　　　 8かけ
玉ねぎ　　　　　　　 1/6個
オリーブオイル　　　　 大さじ2(マリネ用)
パプリカパウダー 小さじ1/2
七味唐辛子　　　　　　適量
バター　　　　　　　　20g
レモン　　　　　　　　1/4個
パセリ・いしり(魚醤) 適量
塩・胡椒　　　　　　 適量

●レシピブログはこちら
https://chef-johjiro.com/2021/11/22/garlic_shurimp/

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#ガーリックシュリンプ　#海老　#ニンニク