This professional technique
Sweet shrimp and scallop with egg-yolk vinegar sauce
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Egg-yolk vinegar
Egg yolk
16
Dashi
144 ml
Light soy sauce
36 ml
Mirin
72 ml
Vinegar
72 ml
Sugar
to taste
Salt
to taste
How to make Sweet shrimp and scallop with egg-yolk vinegar sauce
How to make Sweet shrimp and scallop with egg-yolk vinegar sauce
Peel the sweet shrimp (amaebi), dust the meat with potato starch and fry it; lightly crush the heads and shells, add salad oil, and extract shrimp oil. Once cooled, strain it, then turn it into shrimp powder using Malto Sec powder.
Cut the scallop and fry it quickly.
Cut the lotus root into rough chunks, boil it, and steep it in sweet vinegar.
Slow-fry the cashew nuts starting from cold oil, then lightly crush them once cooled.
For the egg-yolk vinegar (kimizu), combine the ingredients and quickly whisk them over direct heat, chill rapidly, then strain once cooled.
Toss the above ingredients with the egg-yolk vinegar, top with finely julienned vegetables as a crowning garnish, and sprinkle with shrimp powder.
Want to check the seasoning blend before you cook?
COMMENT
For the cashews, cold oil is put into a pot and they are deep-fried slowly over about 25 minutes. This greatly increases their sweetness and makes them more delicious. Maltosec is a solidifying agent that absorbs oil and fat content, turning it into a solid and then a powder. This time, we used it to turn shrimp oil into a powder and added it as a garnish. A gentle shrimp aroma drifts up, and it's delicious.
Kimizu can be made either over a bain-marie or worked up directly over open flame; even with the same proportions, finishing it over direct flame gives a deeper yellow color and makes it easier to adjust the firmness. This time, the ingredients are dressed with kimizu, but since dressing releases moisture, we finish it firm over direct flame. Also, depending on the dish, the ratio changes a great deal depending on whether you want the egg flavor of the ingredient to come through strongly or not. When using it for an appetizer course, for example, the amount of vinegar is held back considerably — the image is more like an egg sauce with a little vinegar in it.