Spicy Fried Shrimp and Fava Beans
A spicy summer dish matching two highly compatible flavors.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Devein shrimp and peel, leaving the tail. Dust with salt and potato starch, then rinse and drain. Flavor with (A).
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Boil fava beans until just firm, then remove skin. Cut negi into 5 mm (1/4 in.) pieces.
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Heat 1 tsp oil in a pan and cook shrimp. Set aside.
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Add remaining oil and cook tobanjan, garlic and ginger.
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Add shrimp, negi, then fava beans and (B) and stir-fry. Serve.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
If removal of the thin skin is not required, such as when lightly boiling in salt water to prepare, cut a slit into the middle line. Doing so will allow for faster cooking and also make the thin skin easier to peel away prior to eating.
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