Fresh shrimp, which can be quite laborious to prepare, should be fully utilized. Try cooking with fresh ingredients to maximize the shrimp’s unique sweetness and crispness. Let’s start with Teriyaki Shrimp.

Q: I don’t like the distinct fishy smell of seafood. How can I deal with it?

A: You can remove the fishy smell of fresh shrimp with a 0.8% saline solution. First, soak the shrimp in cold water, heat it to 35°C, cover the pot, and let it sit for 3 minutes. Then, heat it over medium heat to 65°C.

To remove the fishy smell, the ideal temperature is the water temperature of the fish or shellfish + 10°C. This will completely eliminate the fishy smell of most fish or shellfish. However, for migratory fish like saury, tuna, and salmon, a higher temperature is required.

Q: How can I keep the shrimp plump and tender?

A: Heating shrimp all at once will cause the moisture to drain, resulting in toughness. Therefore, controlling the temperature as described above is crucial for removing the fishy smell.

Q: There are many varieties of shrimp, including grass shrimp and tiger prawns. What are their characteristics?

A: Grass shrimp tend to toughen easily and are suitable for frying. Botan shrimp have a sweet taste and a rich shell flavor, making them equally delicious when prepared as sashimi or grilled. For dry-fried shrimp, it’s recommended to use white shrimp, which have a good flavor and a tender texture.

This is the reason for failure.

1. Using frozen food

Frozen food that has been pre-processed and uniformly sized has completely lost its freshness and sweetness.

2. Using processed seasonings

Processed seasonings with artificial sweeteners destroy the precious flavor and umami of the ingredients.

3. Simmer the Shrimp

Shrimp cannot handle high temperatures. Stir-frying or stewing over high heat will only make the shrimp tough.

Tips

1. Make Use of the Shells to Enjoy the Flavor of the Ingredient

Choose the right fresh shrimp for the cooking method. Don’t discard the shells and tails; after stir-frying, you can use them to make the broth.

2. The Key to Removing the Fishy Odor: Temperature and Salt

Follow these instructions to remove the fishy odor. Be careful, however, as excessively high temperatures will cause the shrimp to toughen.

3. Pair with Fresh Ingredients

In addition to tomatoes, shrimp also pairs well with the sautéing of ginger and garlic.

Braised Shrimp

Braised shrimp is a classic home-cooked dish. This dish features beaten eggs in a tomato-based sauce, making it suitable for children. Since you want to take advantage of the shrimp’s sweet flavor, it’s best to use fresh tomatoes to enhance the sweetness.

Ingredients (Serves 2)

• 18cm diameter frying pan
• 7-8 fresh shrimp (100g)
• 5g ginger
• 5g garlic
• 80g tomatoes
• 30g scallions
• 15g salad oil
• 5g fermented black bean paste
• 15g cooking wine (Shaoxing wine is also acceptable)
• 80g water
• 4g vinegar
• 1.2g salt (adjust amount based on amount of fermented black bean paste)
• 3g sugar
• 3g cornstarch
• 6g water
• 5g sesame oil

Instructions

1. Prepare the shrimp according to the instructions on page 60. Finely chop the tomatoes and scallions and set aside.
2. Soak the shrimp in 0.8% salt water. Heat over low heat until 35°C (125°F). Remove from heat and cover the pan.
3. After 3 minutes, open the lid and heat over medium-low heat until 65°C (192°F), then drain.
4. Add salad oil to the pot and sauté the shrimp shells over medium-low heat. Remove from heat, add the chopped ginger, garlic, and fermented black bean paste, mix well, and let sit for 30 seconds. Drizzle with wine and continue over medium-low heat.
5. Add the tomatoes, remove the shrimp shells, add the green onions, and 80g of water. Bring to a boil over medium heat.
6. Add salt, sugar, and vinegar. Cook for 1-2 minutes, then add the shrimp. Cover and continue cooking over medium heat for 3-5 minutes.
7. Add the cornstarch-water mixture to thicken the sauce. Drizzle with sesame oil before serving.