Ingredients
-
500g bell peppersred
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500g (10 large) fresh shrimpswith heads
-
120g onions
-
15g soy sauce
-
a pinch of salt
-
olive oilto taste
-
dried parsleyto taste
-
Sauce
-
800g soup stockDashi
-
80g soy sauce
-
40g mirinsweet sake
-
45g corn starch+ 90ml water
Directions
Ingredients
| 500g bell peppers | |
| 500g (10 large) fresh shrimps | |
| 120g onions | |
| 15g soy sauce | |
| a pinch of salt | |
| olive oil | |
| dried parsley | |
Sauce |
|
| 800g soup stock | |
| 80g soy sauce | |
| 40g mirin | |
| 45g corn starch | |
Steps
|
1
|
Cut bell peppers in half and remove pith and seeds. Then, cut into large pieces. |
|
2
|
Peel the skin of the onions, cut in half and slice thinly. |
|
3
|
Remove the shells of the shrimps, keeping the heads intact. |
|
4
|
Put items from steps 1-3 into a casserole dish, and sprinkle with soy sauce and a pinch of salt. |
|
5
|
Place on a wire rack and cook at ‘Combi 3’ (220°C + 440W) for 5 minutes. After that cook at ‘Convection’ 220ºC for 20 minutes. |
|
6
|
In a pot, add the soup stock (dashi), soy sauce and mirin (sweet sake). After it comes to a boil, add corn starch which has been pre-dissolved in water to thicken. |
|
7
|
Remove the casserole from step 5 from the microwave oven, pour on thickened sauce from step 6, and heat on ‘Microwave Power’ at “High” for 3 minutes. |
|
8
|
Finally, add olive oil and dried parsley as a finishing touch. |
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