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Fried Shrimp Sauce

Fried Shrimp Sauce recipe image
This elegant Japanese-inspired dish features plump shrimp and earthy mushrooms, lightly battered and deep-fried until golden and crisp. The star of the show is the homemade sweet soy sauce (tare), a simple reduction of dashi stock, soy sauce, and sugar that offers a perfect balance of savory umami and subtle sweetness. It&# 226;€™s a fantastic appetizer or light main course, ideal for entertaining guests or adding a touch of sophistication to a weeknight dinner. The combination of the crunchy exterior and tender filling, paired with the glossy, aromatic sauce, creates a memorable dining experience. Serve with shredded daikon radish for a refreshing contrast to the rich, fried elements.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 1239.0
Description
This elegant Japanese-inspired dish features plump shrimp and earthy mushrooms, lightly battered and deep-fried until golden and crisp. The star of the show is the homemade sweet soy sauce (tare), a simple reduction of dashi stock, soy sauce, and sugar that offers a perfect balance of savory umami and subtle sweetness. It&# 226;€™s a fantastic appetizer or light main course, ideal for entertaining guests or adding a touch of sophistication to a weeknight dinner. The combination of the crunchy exterior and tender filling, paired with the glossy, aromatic sauce, creates a memorable dining experience. Serve with shredded daikon radish for a refreshing contrast to the rich, fried elements.
Ingredients
  • / 2 tablespoons sugar
  • Tablespoons Japanese soy sauce
  • 1 To prepare the Sweet Soy Sauce, heat the dash1 stock. sugar and soy
  • 3 Deep-fry the mushrooms, a few at a lime, 1n hot 011 for 2 m1nutes. Drain on
Directions
  1. 1
    Heat the dashi stock, sugar, and soy sauce in a small saucepan over medium heat, stirring until the sugar dissolves and the sauce reduces slightly.
  2. 2
    Spoon the sweet soy sauce into four small saucers and set aside to cool.
  3. 3
    Using a cleaver or the back of a heavy knife, bruise the shrimp, then mince them finely. Alternatively, place the shrimp in a food processor and blend until finely chopped.
  4. 4
    Press a little of the minced shrimp into each mushroom cap.
  5. 5
    Dust the stuffed mushroom caps with cornstarch and place them onto individual serving plates.
  6. 6
    Spray the mitsuba or parsley leaves with a little water, then dust with a little cornstarch.
  7. 7
    Deep-fry the mushrooms in hot oil for 2 minutes, a few at a time, until golden and cooked through. Drain on paper towels.
  8. 8
    Deep-fry the coated mitsuba or parsley leaves in hot oil for a few seconds or until the coating sets.
  9. 9
    Garnish each serving of mushroom with the fried mitsuba leaves.
  10. 10
    Serve accompanied with 1/2 tablespoon of grated daikon radish and the small saucers of Sweet Soy Sauce.

Nutrition Facts

Amount Per Serving
Calories 1239.0kcal
% Daily Value *
Total Fat 73.5g114%
Saturated Fat 44.2g221%
Cholesterol 220.0mg74%
Sodium 11308.0mg472%
Total Carbohydrate 124.7g42%
Dietary Fiber 4.6g19%
Sugars 112.6g
Protein 29.7g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fried shrimp, japanese cuisine, deep fried, soy sauce, sweet soy, dashi stock, mushrooms, appetizer, seafood, crispy, umami, daikon, mitsuba, cornstarch, sauce reduction, entertaining, asian style, pan fried, shrimp recipe
Read it online: https://www.chefs-mate.com/recipe/fried-shrimp-sauce-4/