Sesame Seeds (korean Kae) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
A small supply of sesame seeds should be kept on hand if any korean
cooking is planned. These seeds should always be crushed and roasted.
1. Pruchase a jar of white sesame seeds.
2. In a heavy skillet, over a very low flame brown the seeds until
they turn dark golden. Shake the pan and stir the seeds from time to
time. If the sesame seeds have browned carefully, they will pop and
jump in the pan. Sesame seeds taste best when roasted to a dark
golden color.
3. Allow the seeds to cool to room temperature in the pan. Crush
them with a mortar and pestle or in a blender. Crushed in either
manner, the juice from the seeds will escape. Stored in an air-tight
jar, the seeds will keep for months.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Title: SESAME SHRIMP
Categories: Appetizers, Seafood
Yield: 1 Servings
--------------MARINADE-----
2 tb Sesame seeds
1 2 1/2 inch piece fresh
-Ginger- root peeled and
-Coarsely chopped
1 tb Rice wine vinegar
-
1 tb Oriental sesame oil
1/4 c Cold water
2 ts Honey
1/2 ts Salt
1/8 ts Ground hot red pepper
2 1/2 lb Large shrimp (about 35)
-Shelled and deveined (2
-lb
-When cleaned)
MMMMM---------------------------SAUCE--------------------------------
2 tb Honey 1/2 ts Dijon style mustard 2
tb Rice wine vinegar
3 tb Peanut oil for cooking 2 tb Soy sauce Shrimp 4
ts Oriental sesame oil
MARINADE: Combine sesame seeds and gingerroot in container of electric
blender or food processor. Cover, whirl until blended. Add vinegar,
sesame oil, cold water, honey, salt and red pepper. Whirl until
blended. Transfer the marinade to a large bowl. Add the shrimp and
toss to coat. Cover with plastic wrap; marinate in refrigerator 45
minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar,
soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut
oil in large skillet over medium high heat. Working in batches, lift
shrimp from marinade with slotted spoon or spatula to skillet. Saute
until shrimp just begin to curl, 1-3 minutes. Serve with sauce.
Converted by MMCONV vers. 1.40
Source from luhu.jp
cooking is planned. These seeds should always be crushed and roasted.
1. Pruchase a jar of white sesame seeds.
2. In a heavy skillet, over a very low flame brown the seeds until
they turn dark golden. Shake the pan and stir the seeds from time to
time. If the sesame seeds have browned carefully, they will pop and
jump in the pan. Sesame seeds taste best when roasted to a dark
golden color.
3. Allow the seeds to cool to room temperature in the pan. Crush
them with a mortar and pestle or in a blender. Crushed in either
manner, the juice from the seeds will escape. Stored in an air-tight
jar, the seeds will keep for months.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Title: SESAME SHRIMP
Categories: Appetizers, Seafood
Yield: 1 Servings
--------------MARINADE-----
2 tb Sesame seeds
1 2 1/2 inch piece fresh
-Ginger- root peeled and
-Coarsely chopped
1 tb Rice wine vinegar
-
1 tb Oriental sesame oil
1/4 c Cold water
2 ts Honey
1/2 ts Salt
1/8 ts Ground hot red pepper
2 1/2 lb Large shrimp (about 35)
-Shelled and deveined (2
-lb
-When cleaned)
MMMMM---------------------------SAUCE--------------------------------
2 tb Honey 1/2 ts Dijon style mustard 2
tb Rice wine vinegar
3 tb Peanut oil for cooking 2 tb Soy sauce Shrimp 4
ts Oriental sesame oil
MARINADE: Combine sesame seeds and gingerroot in container of electric
blender or food processor. Cover, whirl until blended. Add vinegar,
sesame oil, cold water, honey, salt and red pepper. Whirl until
blended. Transfer the marinade to a large bowl. Add the shrimp and
toss to coat. Cover with plastic wrap; marinate in refrigerator 45
minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar,
soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut
oil in large skillet over medium high heat. Working in batches, lift
shrimp from marinade with slotted spoon or spatula to skillet. Saute
until shrimp just begin to curl, 1-3 minutes. Serve with sauce.
Converted by MMCONV vers. 1.40
Source from luhu.jp