Evichiri/Japanese Style Dry Roasted Shrimp

Instructions

1. Eggs 1 tablespoon water A pinch of pretzel salt, beaten

2. Chopped green onions, minced ginger and garlic.

3. Add 1 tbsp. of the egg mixture from [Step 1], wine, a pinch of pretzel salt, and 2 tbsp. of cornstarch to the shrimp and knead. Let the shrimp hang on a little bit of paste.

4. To make half-cooked eggs: Put 1 tbsp oil in a wok, heat the oil, pour in the egg mixture [Step 1], and start stirring clockwise with chopsticks the moment you pour it in, keep stirring, and remove the eggs from the heat as pictured.

5. Heat 2 tablespoons of oil in a wok and fry the shrimp until golden brown on both sides.

6. Make Chirimenos: Heat 2 tbsp oil in a wok, saute ginger and garlic, add 1 tbsp red bean paste, 2 tbsp tomato paste, tsp chicken broth, 120ml water, bring to boil.

7. Add a pinch of pepper, 2 tsp wine, 1 tsp sugar. Add chopped green onion, stir well, add shrimp from [Step 5], add water starch (1 tsp ½ starch 1 tbsp water), cook until the soup thickens. (You can add water if you overcook it accidentally)

8. Eventually add 1 tsp of sesame oil for color and flavor. Add less than 1 tsp of vinegar and a pinch of pretzel. Stir well and pour over the [Step 4] poached egg, done.