Teppanyaki Shrimp with Sauce
- 3/4 cup mirin or rice wine
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2-1/2 tablespoon ginger juice
- 2 green onion; very thinly sliced
- 2 tablespoon chicken broth
- 1-1/2 tablespoon cornstarch
- 1 pound shrimp; peeled, deveined
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1-1/2 teaspoon peanut or canola oil
- 2 tablespoon sake, dry sherry or vermouth
- 1 tablespoon vodka
- 1-1/2 tablespoon lemon juice
- 2 green onion, green tops only; very thinly sliced
For the sauce:
In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar,
ginger juice, and green onions over medium heat; gently bring to a simmer,
stirring often to prevent scorching.
Meanwhile, whisk together the chicken broth and cornstarch in a small
Drizzle the slurry mixture into the rice vinegar mixture while whisking
constantly and vigorously. When the mixture comes to a boil, the sauce will
thicken. Immediately reduce the heat to medium-low and simmer gently for 1
to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too
strong or has become too thick, whisk in a ittle more chicken stock.
Remove the sauce from the heat and serve warm, cold, or at room
For the shrimp:
Season the shrimp with salt and pepper; set aside until needed. Heat a wok
over high heat; add the oil and heat through. Add the shrimp and cook,
stirring and tossing constantly until just opaque, about one minute.
Carefully add the sake and vodka to the wok and flambe.
When the flames subside, add the lemon juice and toss to combine;
immediately transfer to a serving dish. Garnish with green onions and serve
warm or at room temperature with sauce on the side.
Note: If you prefer, you may toss the shrimp with about 1/2 cup of the
sauce and serve the remainder on the side.
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