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The dish turned out fine when I finished it, but I was intrigued by Iron Chen’s use of the low temperature deep fry method. I had in mind to ‘crisp’ the coating of the shrimp. Iron Chef Fans: I’ve begun a new section on the site for those who enjoy cooking and are inspired by the many plates that are seen on the Iron Chef shows I call this new section Cook Like an Iron Chef. When I went and prepared it, I used a shade more oil than called for in Chen’s cookbook at about 60% max heat setting. Cook Like An Iron Chef: My Version of Chen Kenichi’s Updated Prawns in Chili Sauce from Iron Chef Japan Battle Prawn. The interesting thing I noticed from the Chen’s Iron Chef prawn battle was that he cooked the prepared prawns using a brief low temperature deep fry. (see: 24:11 through 26:50 and notice especially at 24:59-25:02 the addition of Heinz Ketchup, you can just make out the trademark Heniz ketchup label at 24:51-24-52) You can see Iron Chef Chen going through the process of preparing the chili shrimp here – separate 1 egg’s white from yolk, set both asideĮgg white worked into the seasoned shrimp 1 tablespoon tobanjang (I used Lee Kum Kee chili garlic sauce here)ģ. mince 4″ of scallion, set aside (about 1 1/2 T)Ī. So following Iron Chef’s chen’s ingredient list, I prepared the following items in the order listed –ġ. Once the actual cooking begins, the process goes lightening fast.
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So I set aside time for Sat, 12 Mar to make the dish.Īs a result of my experience of making Chen Kenichi’s mapo tofu, I realized that much of the work in doing such dishes was in the preparations and laying-out of the ingredients.
CHEF CHEN KENICHI FULL
After recently trying the full blown version of Chen Kenichi’s mapo tofu, I was VERY motivated to make the chili shrimp recipe from his book. I too enjoyed that dish and was intrigued enough to wonder how I could try his chili shrimp, short of flying to Tokyo. As you may recall, I made Iron Chef Chen’s mapo tofu recipe for my parents a few years ago that was well received (with the caveat that I had tone down the spiciness of the dish).