Tue, 18 August 2020
Chinese Shrimp and Garlic Scape Frittata
Chef: Mei Chin
Ingredients:
300 g peeled, deveined raw shrimp, roughly chopped
(To marinate the shrimp:)
2 tbsp corn flour
1 tsp sea salt (I use Maldon flake)
1 tsp white pepper
Healthy splash of rum/cognac/sake
100 g garlic scapes (also known as garlic shoots) or approximately half a bunch, the curly tail and baby garlic bulb removed if still attached, and chopped to 1 cm lengths
6 eggs, beaten (Irish eggs of course)
2 tsp sea salt
1 tsp white pepper
3 tbsp sesame oil
3-4 tbsp lightly flavored vegetable oil
extra pinch of sea salt
Method:
1) Combine the shrimp with the marinade ingredients (cornflour, sea salt, white pepper and rum) and set aside for 5-10 minutes.
2) Combine shrimp with the beaten eggs, 2 tsp sea salt, 1 tsp white pepper, and sesame oil.
3) Preheat your grill to high.
4) Over medium-high heat in an oven safe skillet, heat oil until shimmering and add the garlic scapes and pinch of sea salt and cook until the scapes turn bright green, which should be less than a minute.
5) Add the eggs and shrimp and cook as you would an omelet, lifting the cooked edges of the eggs and letting the raw egg run below. Continue to do this until most of the eggs are cooked on the bottom and the top is still runny, about 3 minutes.
6) Put the pan into the broiler and cook for another five minutes, or until you can smell the sweet smell of shrimp being cooked and the top is puffed and golden brown in spots.
7) Let sit for 5 minutes, and cut into wedges and serve. Normally, we eat this with rice, but it is absolutely delicious room temperature and cold. (I actually prefer it cold.) If cold, you can even cut it into smaller slivers and serve them as a nibble with cocktails.
