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This time, we had Chef Kobayashi from Akasaka Momonoki in Kioicho, Tokyo, show us how to make Beijing-style deep-fried shrimp in chili sauce.
- Ingredients
2 shelled shrimp (heads removed, 6/8 size)
3 garlic sprouts
About 8 chili peppers
[Combined seasoning]
1g salt
46g sugar
10g soy sauce
54g shaoxingjiu (Chinese rice wine)
35g red chili oil
25g vinegar
Potato starch dissolved in water, as needed
[Seasonings for the shrimp]
A pinch of salt
2 tsp shaoxingjiu
A little pepper
1 tbsp beaten egg
1 tbsp potato starch
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Akasaka Momonoki
https://momonoki.tokyo/
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