|Posted on August 23, 2009 at 1:22 AM|
EBI NO SUNOMONO
Shrimp is one of the most popular and easy to find seafood in the world but I have had my set of hit and misses, especially with boiled shrimp. The texture of boiled shrimp can often be rubbery and the flavor blah. I would avoid ordering shrimp coctails at restaurants because they almost always disappoint. I think shrimp deserves better.
Recently, I found a way to boil shrimp and make it come out with a lot of flavor and texture. What I do is coat the shrimp in a little potato starch (katakuriko) before boiling it. You can use other starches like kuzu or cornstarch. The Chinese have used this technique for centuries.. They coat cornstarch on both meat and seafood. You don't need a lot. In fact, you need to use just enough to put a thin coat. I did it with this vinegared shrimp. My shrimp looks a little prettier on the plate and the shrimp has much better flavor and texture.