Ingredients
4 servings
4 fresh shrimp, 1oz each
salt
1 7oz leek
Sauce:
5tbs white miso
1 egg yolk
3 tbs sugar
2 tbs vinegar
1 tbs light soy
1 tsp yellow mustard
2 tbs dashi
tarragon (optional)
Method:
1. Devein shrimp and remove heads. Hold shrimp with underside up and skewer lengthwise starting from the head end. Parboil in salted water for 3 minutes. Soak in cold water, and when cool, remove skewers. Shell shrimp and cut each into two pieces.
2. Score across on root end of leek, and parboil in ample water. Soak in cold water and cut into cm lengths when cool.
3. To make sauce, mix white miso and egg yolk well, add seasonings, dashi and mix. Strain sauce through a sieve.
4. Spread sauce on serving plates, arrange shrimp and leek on top, and garnish with tarragon.
4 servings
4 fresh shrimp, 1oz each
salt
1 7oz leek
Sauce:
5tbs white miso
1 egg yolk
3 tbs sugar
2 tbs vinegar
1 tbs light soy
1 tsp yellow mustard
2 tbs dashi
tarragon (optional)
Method:
1. Devein shrimp and remove heads. Hold shrimp with underside up and skewer lengthwise starting from the head end. Parboil in salted water for 3 minutes. Soak in cold water, and when cool, remove skewers. Shell shrimp and cut each into two pieces.
2. Score across on root end of leek, and parboil in ample water. Soak in cold water and cut into cm lengths when cool.
3. To make sauce, mix white miso and egg yolk well, add seasonings, dashi and mix. Strain sauce through a sieve.
4. Spread sauce on serving plates, arrange shrimp and leek on top, and garnish with tarragon.