Salt-Cured Sweet Shrimp
Salt-Cured Sweet Shrimp

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, salt-cured sweet shrimp. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Salt-Cured Sweet Shrimp is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Salt-Cured Sweet Shrimp is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook salt-cured sweet shrimp using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Salt-Cured Sweet Shrimp:
  1. Get 30 shrimp Amaebi (sweet shrimp)
  2. Prepare 1/2 tsp Salt
  3. Prepare 1 tsp Shochu
  4. Take 1/2 Red chili
Instructions to make Salt-Cured Sweet Shrimp:
  1. Obtain fresh amaebi (called sweet shrimp). All this was 300 yen.
  2. Pull the heads off the shrimp.
  3. Peel the shells off too, and separate the shrimp, shells and heads. The shells and heads can be used to make soup stock so don't throw them out.
  4. Rinse the peeled shrimp quickly in shochu (an appropriate amount-not the 1 tsp listed with the ingredients), and pat dry with paper towels.
  5. Mix the peeled shrimp with 1 teaspoon of shoshu, 1/2 teaspoon salt, and sliced red chili pepper.
  6. Put the shrimp in a jar that has been sterilized in boiling water, and leave to mature for 2 days. Stir it gently with chopsticks occasionally.
  7. Done! They are rich and plump with a refined saltiness that is delicious. They don't keep well, so finish them within 2 to 3 days.
  8. The shrimp shells yield great stock so don't throw them out. If you make miso soup using this stock, it's sublime! You can put the heads in the miso soup, or deep fry them dusted with flour.

So that is going to wrap this up with this exceptional food salt-cured sweet shrimp recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!