Archives for the day Sunday, March 16th, 2014

Japanese cooking;Ebi pilaf (shrimp pilaf)

 What is your favorite dish you have to have them once in a while?

 For me, since I grew up in Japan,where diet is based around rice along with several side dishes, I crave for rice when I do not get to eat rice for a long time.

 I like all kinds of rice dish but, one of my favorite rice dish is pilaf.

 It is one pot dish and you get to add variety of protein source, variety of vegetables and you can be creative about what kinds of pilaf you will be making.

 As a kid, my favorite pilaf was shrimp pilaf my mother made often. I just loved the plump crispy bite of the shrimp very much.

 In Japan, for the convenience,k you can buy a package of shrimp pilaf in the frozen food section but nothing bets the freshly made shrimp pilaf at home.

 My Pilaf does not use a lot of butter, and it is less greasier pilaf than you would get from some restaurants.

 Now and then,I make shrimp pilaf, and we all love them, and I thought I would share the recipe with you.

Shrimp pilaf…

 Ingredients for the Shrimp Pilaf;

1C Jasmine rice (Recommends Dynasty Jasmine rice)
5 marinaded shrimp chopped to 1″ chunks (Marinade recipe follows)
1.5 tbs butter plus 1 tbs for the finishing
1/2 sweet onion chopped
1/8 red green
pepper chopped
1/8 green pepper chopped
1/8C canned whole kernel corn

1 3/4C chicken broth
Natures Seasons
Green onion chopped

<How to make tender shrimp>

1. In the small container, mix 1/4 tsp Kosher salt, 1 tbs corn starch, 1 tsp sake, 1/4tsp Baking soda,3 tbs water well.

2. Add peeled,deveined shrimp and stir and put the lid on and keep in the fridge for 4-6 hours

3. Rinse the shrimp well under cold running water and pat them dry with
paper towel and follow the recipe. To cook the marinaded shrimp, it is
best to cook on the  hot skillet and be careful not to overcook them.

** I usually make this marinade for 10 count of medium size shrimp.

** You can use this marinade for scallop as well to make them tender.

<Shrimp pilaf>

0. Marinade shrimp,chop the shrimp into 1″ chunks

1. In the sauce pan, add 1.5 tbs butter, and when it gets bubbly, add v1/2 sweet onion chopped, 1/8 red green pepper chopped, 1/8 green pepper chopped, 1/8C canned whole kernel corn, and 1C Jasmine rice and stir

2. When the rice center got translucent in color, add, 1 3/4C chicken broth and stir

3. Cover the lid, cook the rice at medium low heat for 10 minutes

4. When 10 minutes passed, lower the heat to simmer,cook another 5 minutes

5. Add chopped shrimp pieces on top of the rice,cover the lid, cook for 5 minutes longer,and shrimp cooks through

6. When time is up, sprinkle a little bit of Natures Seasons over rice and shrimp and stir

7.  Sprinkle chopped green onion, add 1 tbs butter and stir to melt

8. Serve

Makes;3-4 serving


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Mar 16, 2014 | 0 | Asian cooking 911