Plump and juicy shrimp are sautéed in butter and mixed with a sauce combining soy sauce, chili garlic sauce and lemon juice.
8 fresh botan shrimp, about 1-1/2 ounces (40g)
freshly ground black pepper
1 broccoli floret, cut at stems
2 tablespoons clarified butter
8 tablespoons Spicy Sour Sauce
3-1/2 ounces (100g) enoki mushrooms
10 chives, cut into lengths about 1-1/2 inches (4cm)
1. Prepare the shrimp: Remove the heads, then shell and devein. Rinse briefly in cold water and drain. Sprinkle with a little sea salt and black pepper.
2. Bring a small pot of water to a boil and add a pinch of sea salt. Add the broccoli and boil for 1-1/2 minutes. Plunge briefly into iced water and drain.
3. Heat a medium frying pan over high heat. Add the butter and sauté the shrimp. When the shrimp turn opaque, add the Spicy Sour Sauce, broccoli, mushrooms and chives and stir-fry briefly.
4. Transfer to a serving dish.
Botan shrimp have succulent, sweet flesh. Scallops are also delectable sautéed and served with Sweet and Sour Sauce.
Nobu: The Cookbook
by Nobuyuki Matsuhisa
Translated by Laura Holland
Photographs by Fumihiko Watanabe
Hardcover, 200 pages, $37.00
Recipe reprinted by permission.
This page modified February 2007
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