Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salt-cured sweet shrimp. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness. Add shrimp and stir gently to coat. Rinse both the shrimp and the bowl well and drain.
Salt-Cured Sweet Shrimp is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Salt-Cured Sweet Shrimp is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have salt-cured sweet shrimp using 4 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Salt-Cured Sweet Shrimp:
- Get 30 shrimp Amaebi (sweet shrimp)
- Prepare 1/2 tsp Salt
- Prepare 1 tsp Shochu
- Make ready 1/2 Red chili
Rock salt cures salmon more evenly from the surface to the centre. Sugar, like salt, draws moisture from the flesh and cures it but makes it sweet rather than salty. Using normal sugar rather than superfine / caster sugar. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi.
Instructions to make Salt-Cured Sweet Shrimp:
- Obtain fresh amaebi (called sweet shrimp). All this was 300 yen.
1. Pull the heads off the shrimp.
1. Peel the shells off too, and separate the shrimp, shells and heads. The shells and heads can be used to make soup stock so don't throw them out.
1. Rinse the peeled shrimp quickly in shochu (an appropriate amount-not the 1 tsp listed with the ingredients), and pat dry with paper towels. - Mix the peeled shrimp with 1 teaspoon of shoshu, 1/2 teaspoon salt, and sliced red chili pepper.
- Put the shrimp in a jar that has been sterilized in boiling water, and leave to mature for 2 days. Stir it gently with chopsticks occasionally.
- Done! They are rich and plump with a refined saltiness that is delicious. They don't keep well, so finish them within 2 to 3 days.
- The shrimp shells yield great stock so don't throw them out. If you make miso soup using this stock, it's sublime! You can put the heads in the miso soup, or deep fry them dusted with flour.
Buy it in Korean grocery stores and store it in the fridge. Hi Maangchi, I really want to try making Kimchi with these salted fermented shrimps but I can't find them in Germany. The top countries of suppliers are China, Taiwan, China, from. Spread shells on a rimmed baking sheet, and cook until bright pink and completely dry, about. Kumquats have always been a little exotic.
So that is going to wrap it up with this special food salt-cured sweet shrimp recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
