Shrimp in a mild coconut milk and tomato purée sauce. The garlic shoots fried together with the shrimp have a crunchy texture.
I was going to make shrimp and mayonnaise, but I tried making it with a Thai-style sauce instead.
I used one bunch (40 g) of garlic shoots.Fry the shrimp over a strong heat and brown the surface. Coating with katakuriko will give them a crispy finish.The sauce also goes well with chicken.
Enjoy Japanese food around the world.