Ingredients:
For sauté shrimps
- 16 - 20 large shrimps, about 1 lb (0.5 kg);
- 1 tablespoon vegetable oil;
- 2 large shallots, thinly slice;
- Sea salt, adjust to taste.
For spicy ponzu sauce
- 1/4 cup (60 ml) orange juice;
- 1/4 cup (60 ml) liquid aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1/4 teaspoon lemon zest;
- 2 tablespoons lemon juice;
- 2 tablespoons Japanese vinegar;
- 1 tablespoon honey, adjust for taste;
- 1/2 teaspoon spicy peppers or dry pepper flakes.
Recipe:
Serving for 4 as appetizer
For sauté shrimps
- Devine shrimps;
- Trim legs, clean and pat dry;
- Add 1 tablespoon vegetable oil in sauté pan over medium high heat;
- Sauté shallots until soft not brown;
- Take them out and set aside;
- Add 1 more tablespoon vegetable oil;
- Place shrimps in when oil gets hot;
- Flip when they turn pink around the edges;
- Cook until pink, about 2 minutes on each side;
- Add sea salt;
- Add shallots back;
- Plate, serve hot with ponzu sauce.
For spicy ponzu sauce
- Mix all ingredients together;
- Serve chill;
- Good with seafood, chicken and pork.