Wild Canadian Arctic shrimp are produced in the icy waters of the Arctic Ocean and the North Atlantic Ocean at depths of 400 metres, cooked on board immediately after being caught and quick-frozen at minus 28 degrees Celsius. Canadian Arctic shrimp can be thawed and eaten, some Arctic shrimp also have head seeds or belly seeds, shrimp meat taste is its unique fresh, salty, sweet three flavors. The firm shrimp meat meets the sweet and sour Japanese yone sauce and appetizes the meal.
By Eight Fresh Across the Sea 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Canadian Arctic shrimp 200 g
Half a green radish
Japanese soy sauce 30 g
Japanese vinegar 50 g
Sugar 30 g
Olive oil 20 g
<h2>Practice steps</h2>
1: Wash and peel the green radish and cut into thin slices.
2: Cut the green radish slices into strips.
3: Boil water in a pot, boil the water and then put the radish shreds into the blanched water.
4: Fish out the blanched radish shreds, hold them in a ball to remove the water, and then place the radish silk balls in the middle of the plate.
5: Thaw the Canadian Arctic shrimp at room temperature, the shrimp head towards the radish shreds, one by one to form a circle, and then we will mix the sauce.
6: Add 30 g Japanese soy sauce (about 2 tbsp), 50 g Japanese vinegar (about 2 1/2 tbsp) and 30 g sugar (about 1 tbsp) to a bowl and stir well.
7: Drizzle the sauce evenly over the Canadian Arctic shrimp.
8. Done!
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