My kids love it when we go out to a teppanyaki restaurant, mostly for the show, but let’s be honest, they devour the food just as fast. With covid keeping us home, I wanted to recreate that experience as closely as possible using nothing but an electric range.
The traditional recipe calls for a few extra ingredients like sugar and vinegar, but since my goal was to turn this into an actual weekday dish (the easier, the better), I stripped it down to the bare minimum without losing what makes it taste like the real thing.
Here I had some leftover wild rice which doesnt fit but I was in a rush.
(Experiment 3) Teppanyaki style shrimps
Ingredients
- 20 thawed shrimp
- Fresh Ginger same amout as the garlic
- 2 Garlic cloves minced
- Minced half small onion you can skip if you don’t have any
- 2-3 tpsp Soy sauce
- oil Use an oil with a high smoke point like Avocado or Canola
Instructions
- The number of shrimps you will need will vary greatly. I serve this with rice or rice vermicelli and lots of veggies so I count around 6 per person and will usually throw in a few extras for good luck.
- Peel the shrimps and chop them in 2 or 3 parts ( the tail part should be cut longer as it’s thinner). Throw them in a bowl. Mince garlic, onion, and ginger throw it all in the bowl.
- Put oil in a stainless steel pan and put it on high heat. Once it’s really hot, dump everything in the bowl in the pan and stir for 30-40 seconds. When it looks fully cooked ( no more blue spot on the shrimps) throw soy sauce in the pan and stir for another 15 seconds or so.
- You don’t want to overcook the shrimps, they will cook in just a minute at such high heat.