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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. The plan is for our users to submit their recipes, inspired by foods seen on the Iron Chef shows so that we can showcase fan content here and bring the flavor of Iron Chef to each other! Recipe submissions should be sent to ironcheffansinfo@gmail.com and should contain a list of ingredients, cooking instructions, and plating or serving instructions (if you’re inspired to pull a Sakai-san). Pictures and videos are not mandatory to go with the recipe but would be appreciated!
OK – here goes. I’ve been making this one for my family for a couple of years, and it’s time to share the secret. Here is my recipe inspired by Chen Kenichi’s Prawns in Chili Sauce:
INGREDIENTS:
2 lbs fresh or thawed prawns or large shrimp, peeled and deveined with tails on (it’s difficult to find proper prawns in the United States and impossible to get them fresh unless you are very near a coastline)
3/4 cup Heinz Ketchup
1 1/2 cup tobandjan (hot bean paste)
1/4 cup rice wine vinegar
3/4 cup fresh chopped garlic
3 tbsp garlic infused oil (House of Tsang makes a wonderful garlic cottonseed oil perfect for this)
2 cups corn starch, separated into 1 cup portions
1 cup rice flour
3 eggs
Pinch of salt
2 tbsp black pepper
Serve with: White Toast Points or Jasmine Rice
Shortening melted over medium heat for frying, approximately 1 inch depth
Cooking Instructions:
Pat prawns as dry as possible. Use 1 cup of corn starch to coat the prawns all over. Beat the eggs firmly with a whisk and dunk the corn-starch-coated prawns into the egg mixture. Blend the rice flour and the remaining corn starch into a bowl and use this to batter the egg-washed prawns.
Fry prawns to a golden brown color in shortening, carefully turning three times during frying. Rest prawns on a rack after removing from the shortening to drain the excess oil.
Sautee fresh garlic in garlic-infused oil until browned. Add ketchup, rice wine vinegar, and tobandjan to the pan and stir until heated thoroughly. Spin fried prawns in the sauce immediately prior to serving. Garnish with salt and pepper to taste and serve with white toast points or jasmine rice.
Do you Cook Like an Iron Chef too? Send me your ingredients list, recipe, and the episode you were inspired by at ironcheffansinfo@gmail.com and we’ll get it posted here!