After last week’s tasty trout recipe, Seattle chef and restaurateur Tom Douglas will now offer his take on how to cook up spot shrimp for those who plan on heading out to catch them on Saturday’s opener in Puget Sound.
Douglas will contribute some of his tasty recipes for my blog, and each will be related to the “catch of the week.” It’ll appear regularly on Wednesdays through October, along with recipes from other local chefs, tackle shop owners and fish-market owners.
Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.
Togarashi Prawns from Tom Douglas’ Seattle Kitchen Cookbook
Makes 4 to 6 servings
Togarashi is a spicy mixture of peppers, seaweed, sesame seeds, and orange peel often found in shaker jars in Japanese restaurants. Nori sheets are made of dried seaweed and are used for wrapping sushi.
Note: Toast the sesame seeds in a small heavy skillet over medium heat for a few minutes, stirring, until lightly browned and aromatic.
For the Togarashi:
1 sheet nori
1 tablespoon toasted sesame seeds (see note)
1 tablespoon grated orange zest, allowed to dry on a paper towel
1 teaspoon red pepper flakes
For the Prawns:
2 tablespoons peanut oil
1 pound large prawns, shelled and deveined, with tails on
Kosher salt and freshly ground black pepper
Preheat the oven to 350°F. To make the togarashi, toast the nori on an ungreased baking sheet in the oven for 20 minutes. Allow to cool, then rip the nori into pieces that will fit in your spice mill. (You can also use a clean electric coffee bean grinder.) Grind the nori, sesame seeds, orange zest, and pepper flakes, in batches if necessary, and mix together in a small mixing bowl. Set aside.
Heat the oil in a wok over high heat until very hot. Add the prawns and cook 3 to 4 minutes, tossing and turning the prawns as they cook. When they are firm and pink, sprinkle the prawns with the togarashi, salt and pepper and toss to coat.
You can also brush the prawns with the oil, sprinkle them with the togarashi, salt, and pepper, and grill or broil them, turning often, until firm and pink, about 3 to 4 minutes.
(Photo by Greg Gilbert, Seattle Times staff photographer)