YUZU GLAZED SHRIMP OVER EGG FRIED RICE
This recipe pretty much sums me up during this chapter of my life: some old habits left over from my youth combined with the gentle, delicate change that was just waiting to happen. And so: egg fried rice—nothing more simple or comforting—combined with beautiful fresh prawns, lightly cooked, then glazed with yuzu.
SERVES 4
GLAZE
1 teaspoon yuzu kosho pepper paste
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
¾ cup water
RICE
2 tablespoons vegetable oil
2 cups day-old cooked rice
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 egg
SHRIMP
2 tablespoons vegetable oil
1 pound large shrimp (16 to 20 count), deveined
Salt and freshly ground black pepper
1 tablespoon butter
Combine the ingredients for the glaze in a small bowl and stir to dissolve.
Heat a large pan or wok over high heat and add 2 tablespoons vegetable oil. Throw in the rice and heat it up, moving it all around until it becomes crispy.
Add the soy sauce and sesame oil and mix to incorporate. Crack in the egg and mix it all around for a minute. Scoop the rice into a bowl and rinse the pan.
Return the pan to the stove and heat it up on high. Add the 2 tablespoons oil.
Season the shrimp with salt and pepper and, working in batches, sear them on 1 side for about 30 seconds. Then, and only then, turn them over to the other side and cook for another 30 seconds. Remove to a plate and repeat for the remaining shrimp.
Return all the cooked shrimp to the pan, and pour the glaze over the shrimp and let it slightly reduce for just a few seconds. Turn off the heat and fold in the knob of butter.
Pour over the rice and CHOW DOWN.
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