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Categories:Viewed: 99 - Published at: 6 years ago
Ingredients
- 15 Shrimp (8 to 10 cm unshelled)
- 1 dash each Preseasoning: Salt, pepper, sake
- 6 Asparagus
- 5 tbsp Mayonnaise
- 1 tbsp Milk
- 2 tsp Ketchup
- 1/2 tsp Chicken stock granules
- 1/2 tsp Sugar
- 1 dash Salt and pepper
- 1 Katakuriko
- 1 Vegetable oil
Method
- Remove the shells and tails from the shrimp.
- Remove the inner and outer veins, rinse, and wipe off excess water.
- Pre-season with salt, pepper, and sake, and let sit.
- Boil the asparagus, cut into quarters, and drain well.
- Thoroughly mix together the ingredients marked with a .
- Coat the shrimp from Step [1] in katakuriko.
- Heat a slightly generous amount of oil in a frying pan, and fry the shrimp on both sides.
- When the shrimp are cooked through, absorb excess oil from them by patting them with a paper towel, then add he boiled asparagus.
- When the asparagus is well coated with oil, turn off the heat, and briskly stir in the sauce from Step 2.
- Transfer to a serving plate, and serve.
