00:00Hi everyone, I'm Yuto and today on Statue I'm going to show you how to make a spicy
00:04seafood yak yudon stir fry. This might just be my best yak yudon recipe yet.
00:09First, you need 250g of shrimp with the shells on. These are black tiger but any similar
00:16large shrimp is good. Pull off the legs and discard them, then peel off the shells and
00:21place them in a bowl for later.
00:26You might be wondering if you can use already deshelled shrimp for this recipe, and you can,
00:31but we're actually going to use these shells to infuse flavour into the oil. They add so
00:36much 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
00:45out while it's frying which not only makes them cook faster but also makes them look
00:51bigger. I'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. This step is important
01:02to 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 and 1 tsp of cornstarch.
01:16Use your hands to massage them and make sure they're evenly covered. This will help clean
01:21them 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 2-3 tablespoons of neutral flavoured cooking
01:33oil 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.
01:50I've already cut my vegetables, so I'm going to use this time to make the sauce. Take a small
01:55bowl and add 1 tsp of soy sauce, 1 tbsp of sake, ½ tbsp of toubanjan which is
02:02chilli bean paste, ¼ tsp of curry powder, a tsp of Chinese style chicken bouillon powder,
02:10½ tbsp of oyster sauce and ½ tsp of chilli oil. I'm using my homemade chilli oil which you
02:18can find the recipe for on my blog. Mix those together and then set them by the stuff ready
02:25for later.
02:29These shrimp have been resting in the salt and cornstarch for about 10 minutes so now
02:34we can wash them thoroughly with cold water and then pat them dry with kitchen paper. The
02:40drying part is just to avoid splattering when we add them to the hot oil a bit later.
02:46Ok 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.
03:03Increase the heat to medium high and add 1 tsp of chopped dried red chilli pepper, 1 tsp of minced
03:09garlic clove and grey ginger and ½ thinly sliced onion.
03:18Stir fry until fragrant and the onion is slightly softened.
03:28Once it looks like this, add your shrimp, 1 thinly sliced bell pepper and 1 small cubed eggplant.
03:35Only used shrimp this time but this is a seafood udon so you can add any of your favourite shellfish.
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
03:53anything too watery.
03:55Stir fry everything together for a few minutes until the shrimp is almost cooked through.
04:01They should turn a nice pink colour like this.
04:04At this point you can add the sauce from earlier and mix until everything is covered.
04:14Finally, let's add udon noodles.
04:16These are the pre-boiled refrigerated type that you can add straight to the wok but if you're using
04:22dried or frozen udon, you'll need to cook them in advance before you start frying anything.
04:31Stir fry everything until noodles are warmed through and then remove the wok from the heat.
04:37Plate up and sprinkle with alnori powder.
04:40A sprinkle of sesame seeds.
04:44And a drizzle of chilli oil for some added heat.
04:50And that's it, the ultimate spicy seafood yak udon.
04:54And great news, I've launched a free mobile app that makes following along with my recipes even easier.
05:00It's the perfect kitchen companion after watching my videos.
05:04You can access step-by-step instructions right on your phone while you cook.
05:08The download link is in the description below.
05:12Thank you for watching and to everyone who voted to see this recipe.
05:16And if you want to learn more about this dish or my other recipes, check out my blog.
05:21The link is on the screen.
05:22And if you're interested in more noodle recipes, I put the playlist on the screen too.
05:27Hope to see you in the next one.
05:29Bye!
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