Chinese Food
Canadian Arctic shrimp in Japanese oil and vinegar sauce
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Canada's wild Arctic shrimps are produced in the Arctic Ocean and the cold water 400 meters deep in the North Atlantic Ocean. They are cooked on board immediately after fishing and frozen at minus 28 degrees. Canadian Arctic shrimp can be thawed and eaten. Some Arctic shrimp also have head seed or belly seed. The taste of shrimp meat is a unique combination of fresh, salty and sweet. The tight shrimp meat meets the sweet and sour Japanese oil vinegar juice. It's appetizing.
Cooking ingredients
Cooking Steps
Step1:Wash, peel and slice the radish.
Step2:Cut the green radish into shreds.
Step3:Boil the water in the pot. Put the shredded radish into the boiling water.
Step4:Take out the boiled shredded radish. Hold it in a ball to remove the water. Then put the shredded radish in the middle of the plate.
Step5:Thaw the Canadian Arctic shrimps at room temperature. Put the shrimps' heads towards the shredded radish. Put them in a circle one by one. Then we can mix the sauce.
Step6:In a bowl, add 30g Japanese soy sauce (about 2 tablespoons), 50g Japanese vinegar (about 2 and a half teaspoons) and 30g white sugar (about 1 tablespoon). Mix well.
Step7:Pour the sauce evenly on the Canadian Arctic shrimp.
Step8:Done...
Cooking tips:There are skills in making delicious dishes.
