Shiki’s teppanyaki Prawns & steamed eggs
Chef King, the Teppanyaki Master at Shiki Restaurant shares two creations from the Teppanyaki menu, both favorites of regular clientele.
teppanyaki Prawns ingredients
2 Whole Large Prawns 60 ml White Wine 2 x ¼ pieces sliced cheese i Rose Rock Salt & Ground Pepper i 4 teaspoons Japanese Honey/mustard Mayonnaise i 1 teaspoon Flying Fish Roe. Cut along the back of prawn to devein and butterfly the meat, leaving the shell intact. Place on the hot Teppanyaki grill and steam under a dome lid cover for approximately one minute with white wine. Season with ground pepper and rock salt. While still on the grill, place cheese over the prawn and allow to melt. Drizzle honey/mustard mayonnaise across the prawns and finish with a mound of Flying Fish Roe.
Cut off the top of the egg with scissors being careful not to break the bottom part of the shell. Remove egg yolk and discard. Mix the egg white with saki and mirin till well blended. Put the mixture back into the eggshells and place them in an egg stand holder. Place on the hot Teppanyaki grill and steam with water under a dome lid cover for 45 to 60 seconds. When cooked, season with pepper and salt. Finish by inserting the goose liver pate. Note: The above dishes are cooked on the Teppanyaki Grill. At home, you can improvise by using a flat grill plate and a small stainless steel bowl as the steamer cover.
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