Togarashi Prawns Recipes
SPAGHETTI WITH SHRIMP, TOGARASHI, AND THAI BASIL OIL
I made this today for lunch from the January 2011 issue of Bon Appetit. This was my first experience with Shaoxing wine and togarashi (Japanese spice blend). I enjoyed both! This recipe is really good. I cheated and used a store-bought basil oil instead of making mine fresh as this looks like it yields way more basil oil than is needed to drizzle on the dish. Perhaps in the summer, I will try making the basil oil for this dish and then using it for other recipes. Also, my sauce came out a little more liquidy than I would have expected (it still tasted good), so you may want to simmer longer. I simmered longer than 20 minutes (more like 30 or 35) and turned up the heat when simmering the clam juice and Shaoxing and also simmered the cream sauce longer and it was still liquidy, but tasted good. This is supposed to serve 8 appetizer servings. I would say it serves about 4-6 for lunch.
Provided by Dr. Jenny
Categories Spaghetti
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Blanch basil in small saucepan of boiling water 5 seconds; drain. Squeeze water from basil; place in blender. Add 1/4 cup oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. (Do ahead: Basil oil can be made 1 week ahead. Cover; chill).
- Heat 1 Tb oil in heavy saucepan over medium-high heat. Add shallot, lemongrass, and garlic; saute until soft, about 2 minutes. Add clam juice and Shaoxing. Bring to boil; reduce heat and simmer until reduced to 1 1/2 cups, about 20 minutes. Add cream; simmer sauce until reduced to 1 3/4 cups, about 20 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, sprinkle shrimp with shichimi togarashi and salt. Heat 2 Tb oil in large skillet over medium-high heat. Add shrimp; cook until opaque in center, turning once, about 5 minutes.
- Drain pasta; transfer to large bowl. Reheat sauce. Toss pasta with sauce. Place shrimp atop pasta; drizzle with basil oil.
Nutrition Facts : Calories 1072.6, Fat 60.1, SaturatedFat 29.6, Cholesterol 215.9, Sodium 906.9, Carbohydrate 109.3, Fiber 4.4, Sugar 8.8, Protein 24.4
TOGARASHI
My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).
Provided by Charlotte J
Categories Japanese
Time 5m
Yield 5 tablespoons
Number Of Ingredients 7
Steps:
- Grind the seeds with the sansho and chili powder.
- Stir in the nori, peel and garlic.
- Store in airtight container in refrigerator; will remain fresh for a month.
Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5
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