Креветки с баклажанами в мисо

Cook the shrimp not so difficult: in oil with garlic or grilled – in any case it will turn out delicious. But if you connect the imagination and cook the shrimp in Asian style, and to them bake the eggplant paste miso here it fit to capture the mind, and not just from a successful combination, but her skill level. And although there’s not much here just 20 minutes, we didn’t say, let everyone think that the preparation of this compound masterpiece you have killed all the day. Of course, such shrimp good solo and without eggplant, but I’ll spare you don’t have to.

Fried shrimp with eggplant in miso

eggplant prawns 1 Креветки с баклажанами в мисо
Ingredients
2 servings
shrimp:
12-16 prawns
2 pen green onions
4 cloves of garlic
ginger root downward
1/2 hot pepper
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp lemon juice
for eggplant
2 small eggplant
1 tbsp vegetable oil
1.5 tbsp miso paste
1 tablespoon rice or white wine vinegar
1 tablespoon sugar
1.5 tbsp water
1/2 tsp sesame seeds

Eggplant (if not Japanese, don’t take the pot-bellied European, and our thin and slightly elongated) are slightly cut from two sides, to give them stability, then cut lengthwise into 2 parts each. Sprinkle with salt and leave for 10 minutes, rinse and dry. Heat the pan-spoon vegetable oil, fry the eggplant slices on both sides to a confident blush, remove from heat and set aside.

Mix in a bowl of miso paste (the rules are white, but actually you can do any), vinegar, sugar and water. Crush pasta spoon and stir until then, until you get a smooth paste. Grease paste this slices of eggplant with one – wider – hand and from time to time set them aside: it’s time to turn on the grill and enjoy shrimp.

eggplant prawns 2 Креветки с баклажанами в мисо

Peel shrimps and, making an incision along the back, remove from every vein with black and not tasty content. Thinly slice the white part of the onion, garlic, pepper and ginger, and heat a little oil in a pan. Place the eggplants under the grill “smeared” facing up, and in the hot oil, cast the onion, garlic and Chile with ginger. After a few seconds, agitation, when vegetables are browned and gather change the color, add the prawns. Continue stirring and in three-four minutes when the shrimp are ready, remove the pan from the heat.

Arrange the eggplant slices on a plate and sprinkle with the sesame seeds. On top lay shrimps, pour the contents of the frying pan, which became a delicious sauce, sprinkle with a mixture of soy sauce and lemon juice and generously sprinkle finely chopped green onion. Serve immediately, with a chilled white or rose wine.

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