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エビチリ｜【速水もこみち公式チャンネル】M’s TABLE by Mocomichi Hayamiさんのレシピ書き起こし

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

有頭海老 : 12尾
Salt (salt) : 少々
Pepper (flavor) : 少々
Cooking sake (flavor) : 大さじ1
Salad oil (under taste) : 大さじ1
Potato starch (flavor) : 大さじ2
長ネギ : 1/2本
Doubanjiang (savory) : 小さじ2
Garlic (flavor) : 1片
Grated ginger (flavor) : 1片
Ketchup (shrimp chili sauce) : 大さじ3
Vinegar (shrimp chili sauce) : 小さじ1
Sugar (shrimp chili sauce) : 小さじ1
Salty sauce (shrimp chili sauce) : 大さじ1/2
Glass soup Glass soup with water (shrimp chili sauce) : 大さじ3
Cooking sake (shrimp chili sauce) : 大さじ1
Salad oil (shrimp chili sauce) : 適量
ワンタンの皮 : 15枚
香菜 : 適量

Time required

10minutes

Procedure

1) Fry wonton 00:47
Cut the Wonton wrappers into 5mm width pieces and fry them in frying oil heated to about 170 degrees. After frying for about two and a half minutes, take it out to the vat.
2) Fried shrimp 01:19
Prepare the shrimp, remove the shell, leaving the head and tail, open the back, put in a bowl, sprinkle with salt, cooking liquor, salad oil, and potato starch and fry in the same oil as wonton.
3) Drain the shrimp oil 05:41
Finely chop the green onions. Remove the shrimp into a vat and strain the oil.
4) Make a taste 07:10
再度フライパンに油を入れて温めたら、長ネギ、にんにく、生姜を入れて炒める。さらに豆板醤を加えて混ぜ合わせる。
5) Make chili sauce 08:31
Add ketchup, vinegar, sugar, soy sauce, glass soup and cooking liquor to a bowl and mix.
6) 仕上げる 09:05
Put chili sauce and shrimp in a frying pan, turn off the heat and entangle. Serve on a plate, sprinkle wonton around the shrimp, and tear off the coriander to complete.

Point

・ Plenty of seasoning is added to the shrimp.
・ If you are not good at headed shrimp, you may use peeled shrimp.
・ You can remove the shrimp head and eat it.
・ You can reuse the fried shrimp oil in other dishes without throwing it away.
・ Mix the sauce evenly so that it is entwined with the whole shrimp.