What happens if you make condensed sauce for shrimp

I always wonder why the restaurant is so good and the house is not so good. Obviously, the chef cooks better than you because he trained specifically for that. But there's even an ordinary one. shrimp It's not working well. Calm down! Let's get this straight.



We tried a lot and the entire editorial board. "Site" decided that the sauce according to the recipe of chef Vasily Emelianenko for shrimp is best suited. We are especially impressed by the condensed condensation, which is used for its preparation. Unexpected, right? So we got eyes on our forehead. But let's follow the recommendations and get some delicious shrimp.

First about the shrimp and how to cook them. In fact, you just have to cook. prawnsWhich are red in their own right. The rest, if you buy them frozen, are ready to use. They just need to be defrost. This is how Vasily Emelianenko advises to do it.



How to prepare shrimp you will need

• 500g frozen shrimp
• 4 bay leaves
• 1 half lemon
• 2-3 ginger rings
• 3 tsp salt
• 100ml soy sauce

It's simple here. In boiling water add bay leaf, slice half a lemon and throw it in the water too, then a few pieces of ginger, salt and sauce. Bring to a boil and pour shrimp into this water. Turn the fire off after that. In fact, this is not cooking, but defrosting. Now I have to make the sauce.

It is difficult to guess the proportion, so we will not specify the number of ingredients, just list the necessary ones. In the future, you will have to rely. taste. Just someone likes the sauce more “creamy”, someone, on the contrary, more sour and spicy. Either way, you have to find your own combination. And it's beautiful!

Shrimp sauce

You'll need it.

• wasabi powder
• condensed
• lemon peel
• lemon juice
• mayonnaise
• salt

Preparation

1. Mix a teaspoon (with a slide) of wasabi powder with fairly warm water. Add water a little so that the end result is a thick paste that can be rolled into a ball. The powder should be such that from the preparation of wasabi the nose pinches and tears come to the eyes.
2. Take half of the finished wasabi and mix in another dish with condensed milk. Now you need to compensate for the “sweet” taste. That's what we're gonna need. Rub the lemon directly into the future sauce, about half a lemon, and then squeeze some juice.
   
   
   
   
3. When you're ready, add mayonnaise. It should be as neutral as possible in taste. The base of the sauce is ready and here begins the most interesting – you need to give it the desired taste. According to the classics, it should be moderately sour, barely sweet and spicy because of wasabi, but not to tears.
4. Remember that the acid compensates for the sweetness, and for greater sharpness, you can partially or completely add the remaining wasabi. A good sauce is both sour and spicy and sweet. But it's for our taste.
   
   
   
   
5. I have to get the shrimp! Put them on a plate, then one by one pop in a greenish sauce and enjoy the great taste. Bon appetit!

In order not to miss anything and to be as imbued with the process as possible, we suggest you to look at filmmaker Vasily Emelianenko, in which he demonstrates this popular recipe in the most detailed way.

https://www.youtube.com/watch? v=2IaqqRrDgaY

Shrimp sauce It is simple and easy, just like the Japanese who invented it. All you have to do is find your own proportion. Make your head spin! Get acquainted with another useful recipe, how to prepare real wasabi directly at home. And thank you for staying with us!