Back to the recipes today with an experiment that was not bad but had to be slightly changed. I will give you the changed version.
And as always its an idea of recipe, tweak it as much as you want — I actually change my recipes every time I cook =P.
About this dish, it is inspired from “Black Pepper Crab” — a Singaporean dish. But since in don’t have a whole crab, and it would have been sad wasting a crab in the case of a fail, I decided to try it with shrimps. And it was really nice. I am quite sure that it would work well with chicken instead of shrimp too.
And concerning the edits done on the recipe from my experiment, the main one is reducing dramatically the amount of black pepper. When I did it for myself I put about 2 or 3 tablespoons of pepper, and it was bloody strong — actually had to rinse the Udon to be able to finish them ^^’. The other slight change is when to add the spring onion, which should be done more towards the end that what I did.
So I hope you give it a try and tell me how it was 😉
Ingredients for 1 portion:
- 1 portion of udon (or any kind of noodles)
- 10 shrimps
- 1 garlic clove
- 1 spring onion
- 1 teaspoon of black pepper
- 1 tablespoon of sugar
- 3 tablespoons of soy sauce
- Start by removing the shrimp shell, and cleaning the shrimp. I additionally like to butterfly them so it looks cooler.
- Cut the spring onion in small slices, separate the white part from the green one.
- Dice thinly the garlic, or you can even simply crush it.
- Cook the udon as recommended on the package.
- In a pan, pour a little bit of oil and put it on medium heat.
- Add the garlic and the white part of the spring onion in the pan. Cook for 2 minutes so it infuses a little bit the oil.
- Add the shrimps and cook until they turn red.
- Add the soy sauce, pepper and sugar and mix well.
- When your udon are ready, drain and rinse them.
- Add the green part of the spring onion right before the udon noodles and mix well.
It’s ready 😉