SCRAMBLE WITH SHRIMP
Toast bread – 1 pc.
Chicken eggs – 3 pcs.
Peeled tiger shrimps – 50 g.
Vegetable oil – 20 ml.
Teriyaki sauce – 20 g.
Sesame – 3 g.
Spinach – 15 g.
Processed cheese – 50 g.
Cream 33% – 50 g.
Salt / pepper to taste
To prepare the sauce, you will need heavy cream and your favorite processed cheese. In a saucepan, combine cream with cheese, bring to a boil, add salt, pepper and let the sauce cool.
Fry the bread on both sides until crispy, grease with the resulting sauce. Next, lay out the spinach.
Fry the shrimp in vegetable oil until tender and season them with teriyaki sauce.
Break the desired number of eggs into a bowl, in our case 3 pcs. Mix the eggs thoroughly with a fork or whisk.
Heat the oil in a saucepan or frying pan over low heat and pour in the egg mixture. Wait a few seconds for the mixture to set, and then gently stir the mixture with a spatula, drawing a figure of eight.
Add salt at the very end, when you remove from heat. The resulting egg mass should remain slightly moist.
Then put this mass on spinach, top with shrimp glazed in sauce and sprinkle with sesame seeds.
Garnish with green onion rings if desired.
INGREDIENTS FOR 2 SERVINGS:
Shrimps thawed and peeled – 100 g
Bread flour “Panno” – 100 g
Wasabi sauce – 100 g
Salt – 2 g
Ground black pepper – 2 g
Tortilla – 68 g
Peeled cilantro – 10 g
Olive oil – 10 g
Lime – 64 g
Fresh lime – 6 g
For the wasabi sauce:
Mayonnaise – 100 g
Wasabi mustard – 30 g
Condensed milk – 65 g
To prepare the wasabi sauce, mix all the ingredients.
For the tortilla:
Flour – 120 g
Soda – 1.5 g
Corn oil – 8 g
Polenta – 17 g
Salt – 2.5 g
To prepare the tortilla, mix all the ingredients one by one, roll out the tortilla and fry over medium heat on both sides.
To prepare shrimp, mix batter with water in a 1: 1 ratio. Roll the shrimp in the batter and deep-fry until tender.
Mix the wasabi sauce, brush the cooked shrimp with the resulting sauce.
Tear the tortilla with your hands, put the shrimp on the tortilla. Serve with ½ lime.
CREAMY SHRIMP WITH CORN
Cream 33% – 100 g
Dried tomato paste – 20 g
Corn – 20 g
Raw shrimp – 60-70 g
Grease the cooked boiled corn on the cob with olive oil and bake at 180C for 20 minutes. Then cut off the grain from the cob.
Choose raw shrimp, they will be gray. Peel off the head and shell, and also, by making a small incision along the back, take out the intestinal vein.
Grill the corn pieces, as well as the shrimp, heat for about 4-5 minutes until a beautiful color. You can do the same, and if you don’t have a grill, sauté the shrimp and corn in a little olive oil before serving.
For the sauce in a saucepan, combine cream, sun-dried tomato paste, heat, stirring.
Put the sauce in a beautiful deep plate, and then put the finished shrimp and corn one after another.
If you have a special caramelizer/burner, lightly scorch the shrimp with it before serving so that a pleasant aroma and flavor of the fire appears. Add a little olive oil, microgreens, some ground pepper and serve.
ALMOND SHRIMP WITH SWEET WASABI
Shrimp – 150 g
Batter – (water 600 ml and tempura flour 500 g)
Sweet chili sauce – 40 ml
Almond petals – 30 g
Roll the shrimp in batter, then deep-fry at 165C for 5-7 minutes.
After deep-frying, remove excess oil from the shrimp and mix them with chili sauce and almond petals.
Serve shrimp with wasabi sauce and top with almond flakes.