Directions
- 1Make a Hokkaido shrimp toast by chopping some shrimp, green onions, garlic, ginger, egg white, soy sauce, sesame oil, corn starch, and seasoning; mix it together to create a paste.
- 2Get some milk bread and meticulously trim off the crust.
- 3Spread the paste onto the bread, sprinkle sesame seeds, and fry it in 51 ml of beef tallow heated to 174 degrees Celsius for 2 minutes and 20 seconds per side; flip after 1 minute and 50 seconds.
- 4Make a shrimp bisque by sautéing the heads and shells, adding aromatics, tomato paste, and white wine, and simmering for 28 minutes.
- 5Strain the concentrated liquid, add it to Japanese mayo, honey, soy, lemon zest, mix it well.
- 6Boil more shrimp and dehydrate them, then blitz it into a powder.
- 7Make a sauce by mixing miso paste, soy sauce, mirin, honey, sesame oil, garlic, and ginger.
- 8Grill the shrimp for 87 seconds per side.
- 9Assemble: Add chargrilled shrimp to the toast, drizzle bisque, sprinkle shrimp dust and finely chopped scallions.
Ingredients
- 4 Hokkaido shrimp
- 1 handful green onions
- 1 clove garlic
- 1 thumb-size piece ginger
- 1 egg white
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp corn starch
- 1 loaf milk bread
- 1 handful sesame seeds
- 51 ml beef tallow
- 1 handful shrimp heads and shells
- 1 small red onion
- 1 handful aromatics
- 1 tbsp tomato paste
- 1 cup white wine
- 1 cup Japanese mayo
- 2 tbsp honey
- 1 tbsp lemon zest
- 1 tbsp miso paste
- 1 tbsp mirin
- 1 handful scallions
Equipment
bowlknifecutting boardspoonspatulagrillfrying panfood processorstrainer
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