00:00Hi everyone, I'm Yuto and today on statue I'm going to show you how to make a spicy
00:04seafood yaki udon stir fry. This might just be my best yaki udon recipe yet.
00:09First, you need 250g of shrimp with the shells on. These are black tiger but any similar large
00:16shrimp is good. Pull off the legs and discard them, then peel off the shells and place them
00:22in a bowl for later. You might be wondering if you can use already deshelled shrimp for
00:29this recipe, and you can, but we're actually going to use these shells to infuse flavour
00:34into the oil. They add so much depth and it's truly worth the effort in my opinion.
00:40Next, we're going to cut along the back of the shrimp. This will help the shrimp open out
00:45while it's frying which not only makes them cook faster but also makes them look bigger.
00:52I'm just going to cut all of these, then I'll remove the veins.
00:57Check the incision on each shrimp and use a toothpick to pull out the vein.
01:01This step is important to avoid any sound or grittiness entering the dish, so don't skip it.
01:10Once they're all deshelled and deveined, sprinkle them with a pinch of salt
01:14and one teaspoon of cornstarch. Use your hands to massage them and make sure they're evenly covered.
01:20This will help clean them and make them extra delicious.
01:24Once that's done, set them aside for later.
01:27Next, we're going to make the infused oil. Pour two to three tablespoons of neutral flavoured
01:33cooking oil into a pan and add your shrimp shells. Turn the heat on low and let the flavours slowly
01:41draw out. Check on them and turn them from time to time to make sure nothing is burning,
01:46but basically you can prepare your other ingredients while you wait.
01:49I've already cut my vegetables, so I'm going to use this time to make the sauce.
01:54Take a small bowl and add one teaspoon of soy sauce, one tablespoon of sake,
02:00half a tablespoon of tobanjan, which is chile bean paste,
02:04quarter teaspoon of curry powder, a teaspoon of china-style chicken bouillon powder,
02:10half a tablespoon of oyster sauce, and half a teaspoon of chili oil. I'm using my homemade chili oil,
02:17which you can find the recipe for on my blog. Mix those together, and then set them by the stuff
02:24ready for later. These shrimp have been resting in the salt and cornstarch for about 10 minutes,
02:33so now we can wash them thoroughly with cold water, and then pat them dry with kitchen paper.
02:39The drying part is just to avoid splattering when we add them to the hot oil a bit later.
02:46Okay, let's check on our shrimp shells. These have probably been frying for about 10 minutes,
02:52so we're going to remove them and throw them away.
03:02Increase the heat to medium-high and add one teaspoon of chopped dried red chili pepper,
03:07one teaspoon of minced garlic clove, and great ginger,
03:16and half a thinly sliced onion. Stir fry until fragrant, and the onion is slightly softened.
03:28Once it looks like this, add your shrimp, one thinly sliced bell pepper, and one small cubed eggplant.
03:35I only used shrimp this time, but this is a seafood udon, so you can add any of your favourite
03:41shellfish.
03:42Other options include squid, scallops, or whatever you like really.
03:47You could also customise it with some of your favourite vegetables, just make sure not to add anything
03:53too watery. Stir fry everything together for a few minutes until the shrimp is almost cooked through.
04:01They should turn a nice pink colour like this. At this point, you can add the sauce from earlier,
04:07and mix until everything is covered.
04:14Finally, let's add udon noodles. These are the pre-boiled refrigerator type that you can add straight
04:20to the wok, but if you're using dried or frozen udon, you'll need to cook them in advance before you
04:26start frying anything. Stir fry everything until noodles are warmed through, and then remove the wok from
04:35the heat. Plate up and sprinkle with alnori powder, a sprinkle of sesame seeds, and a drizzle of chili oil
04:46for some added heat. And that's it, the ultimate spicy seafood yaki udon. And great news, I've launched
04:56a free mobile app that makes following along with my recipes even easier. It's the perfect kitchen
05:02companion after watching my videos. You can access step-by-step instructions right on your phone while
05:07you cook. The download link is in the description below.
05:12Thank you for watching and to everyone who voted to see this recipe. And if you want to learn more
05:17about this dish or my other recipes, check out my blog. The link is on the screen. And if you're
05:23interested in more noodle recipes, I put the playlist on the screen too. Hope to see you in the next
05:29one. Bye!
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