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Steamed Shrimps In Garlic And Chonju, Other Seafood, Korean Recipe, Korean Food Recipe
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STEAMED SHRIMPS IN GARLIC AND CHONJU

INGREDIENTS :

480g shrimps, 4 cloves of garlic, 2 eggs, 2 red chili peppers, 6 stems of spring onion, 1t toasted sesame seeds, 1 lemon, 2T oil.


SEASONINGS:
(1) 1T chonju (i.e. rice wine).
(2) 1t salt, 1t ground white pepper, 1t sesame oil.

PREPARATION :

1. Rinse a lemon; Cut into halves; Discard the seeds.
2. Shell shrimps but keep tail intact and heads; Slit twice at the back and remove veins; Rinse and drain; Thread the shrimps onto bamboo skewers; Lay on a steaming plate; Squeeze the lemon half for some juice over the shrimps; Drizzle with seasoning (1).
3. Cut off the roots of spring onion; Rinse and drain; Julienne; Cut into sections.
4. Rinse red chili peppers; Cut off the stems; Cut into halves lengthwise; Discard the seeds; Julienne; Cut into sections.
5. Peel, rinse and mince garlic.
6. Beat eggs through an egg separator for egg white into a bowl and keep the yolk in another bowl; Whisk the egg white and yolk separately till well blended.
7. Add seasoning (2) and the garlic to a bowl; Stir till well mixed; Spread evenly on the shrimps from the step 2.
8. Add 1T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Pour the egg white solution into the pan; Pan-fry over a low heat till the egg white sets; Turn it over; Pan-fry over a low heat for 2 minutes; Set the egg white omelet aside.
9. Add 1T oil to the pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Pour the egg yolk solution into the pan; Pan-fry over a low heat till the egg sets; Turn it over; Pan-fry over a low heat for 2 minutes; Turn off the heat.
10. Julienne the egg white omelet from the step 8; Julienne the egg yolk omelet from the step 9.
11. Arrange a steaming rack into a deep heavy-based skillet; Pour water into the skillet till reaching 1/4 height of the steaming plate from the step 7; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate with the shrimps from the step 7 on the rack; Cover the skillet with its lid; Steam over a high heat for 5 minutes; Turn off the heat; Remove the steaming plate from the skillet; Carefully remove the shrimps from the bamboo skewers; Arrange the shrimp on serving plates; Put on the remaining ingredients on the top of the shrimps.