ぷりっぷり♪海老と小松菜のにんにく塩炒め 
Juicy Shrimp and Komatsuna Garlic Salt Stir-Fry
The komatsuna is crisp, and the shrimp is juicy. It comes together in no time with just a quick stir-fry. It's a Japanese-style shrimp stir-fry.
The origin of this recipe
Black tiger shrimp is often used in Western-style fried shrimp or Chinese dishes flavored with chicken bouillon, so I tried pairing it with komatsuna to suit a Japanese meal.
Juicy Shrimp and Komatsuna Garlic Salt Stir-Fry
The komatsuna is crisp, and the shrimp is juicy. It comes together in no time with just a quick stir-fry. It's a Japanese-style shrimp stir-fry.
The origin of this recipe
Black tiger shrimp is often used in Western-style fried shrimp or Chinese dishes flavored with chicken bouillon, so I tried pairing it with komatsuna to suit a Japanese meal.
Cooking Instructions
- 1
Remove the shells, tails, and veins from the shrimp. Make a cut along the back and rub with salt and potato starch (not listed in ingredients). Rinse the shrimp and pat dry with paper towels.
- 2
Season the prepared shrimp with salt and pepper, then coat with potato starch. Cut the komatsuna into 1 1/2 to 2-inch pieces. Crush the garlic with the side of a knife and chop coarsely.
- 3
Add sesame oil and garlic to a frying pan. Once fragrant, add the shrimp and sear on both sides over high heat for a few seconds.
- 4
Add the komatsuna stems and stir-fry quickly, then add the leaves and stir-fry briefly. Season with salt and black pepper to finish.
- 5
This recipe became popular on May 19, 2014. Thank you to everyone who made it.
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