Teppanyaki Shrimp Dish
Fancy for a taste of seafood? Then how about a teppanyaki shrimp recipe to try something different for a change?! Apparently there is no shortage of the creativity of Japanese chefs and they can turn any raw material into a masterpiece of art that only your taste receptors can appreciate.
Whether you’re fond of seafood or are just starting to discover it the best way to explore this food category is before a Japanese chef who will prepare you a unique seafood dish in teppanyaki style.
For this topic we will talk about the shrimp teppanyaki recipe which we encourage you to cook yourself at home to impress your family and friends also.
Note: teppanyaki-style recipes which is not hibachi recipes differ in the cooking mediums used when preparing these dishes. The former uses a teppanyaki iron griddle while the latter uses a hibachi grill and a wok or skillet is used on top of it.
Shrimp is the second most favorite marine food source among seafood lovers, because of its unique flavor and this is especially true if the shrimps were caught in colder waters like the North Sea, Norwegian Sea, Baffin Bay and the Pacific Ocean close to Japan.
Featured in this article will be two exquisite seafood dishes teppanyaki-style!
1.) Teppanyaki-Style Shrimp and Calrose Rice
For the steamed Calrose rice:
- 1 cup Calrose rice, rinsed very well
- 1/2 teaspoon salt
For the teppanyaki-stye shrimp:
- 6 shell-on prawns (U10/U12 size)
- 1 1/2 teaspoons grapeseed oil
- 1/4 teaspoon sesame oil
- 3/4 teaspoon grated fresh ginger root
- 3/4 teaspoon minced garlic
- 1/4 small yellow onion, thinly sliced
- 1 ounce carrots,
- 8 baby corn, optional
- 1/4 red bell pepper, thinly sliced
- 1 large egg
- 1 tablespoon tamari sauce (gluten-free soy)
- 1 tablespoon mirin rice wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sambal olek
- 1 pinch dry mustard, dissolved in 1 tablespoon water
- 1 ounce mung bean sprouts
- 1 lemon, cut in half
- 1/4 green onion, thinly sliced
- 1/4 teaspoon sesame seeds
- Cook the Calrose rice in a rice cooker and wait until it’s ready. Keep warm until the teppanyaki shrimp is finished cooking.
- Peel off the soft shell of the shrimp and remove its tail, then devein it. Cut it lengthwise (do not cut it in half all the way) and split it open.
- Fire up the teppanyaki grill and set temperature to medium-high heat, then pour the sesame and grapeseed oil. Toss in the shrimp and stir-fry it. Cook them for about 60 seconds and make sure the oils will caramelize them, then transfer them to a clean plate and let cool.
- Sauté the onion, garlic and ginger for about 180 seconds, then toss in the peppers, baby corn and carrots and sauté them again for another 180 seconds. Once the vegetables are cooked, then crack a fresh egg over them and stir-fry them quickly until the egg cooks.
- Toss in the remaining ingredients which includes the dried mustard dissolved in water, sambal, rice wine vinegar, mirin and tamari and stir thoroughly. Now add the shrimp and the mung bean sprouts and stir-fry everything until about 50% of the liquid has evaporated. This should take about 60 seconds.
- Scoop steamed rice and place them in small bowls, then serve the shrimp teppanyaki on top of each rice bowl. Squeeze lemon juice on each rice bowl too and add sliced green onions as well as drizzle them with sesame seeds.
2.) Fillet Steak, Shrimp and Assorted Vegetable Teppanyaki Recipe
- 350 g (12 oz) fillet steak
- Assorted vegetables, such as green beans, slender eggplant (aubergine), shiitake mushrooms, red or green capsicum (pepper), spring onions (scallions)
- 12 prawns (shrimp), peeled and deveined, with tails intact
- 3 tablespoons oil
- Soy sauce
- Put the steak in the freezer first and let it freeze a little bit for about 30 minutes. When you take out the meat it should only be partially frozen which is what you want it to be, so it will cut perfectly at the edge of a very sharp knife and you’ll get that fillet styled cuts. Then lay them flat (single layer) on a serving platter and season them with salt and pepper.
- Arrange the prawns in a separate plate, then cut the vegetables into long, thin strips and arrange them in a different plate also (segregate and bundle them).
- Pre-heat your electric teppanyaki table top grill and lightly brush it with the cooking oil. Cook the steak, prawns and vegetables quickly about a quarter per batch, then push them to the side of the grill.
- Serve with rice/ Serve the cooked meat, prawns and vegetables as soon as they’re cooked, then repeat the process until all of the remaining ingredients are cooked and served.