Japanese Wasabi Shrimp Spaghetti
A Japanese-style pasta (wafu spaghetti) tossing spaghetti with butter-fried shrimp in a sake, soy sauce and wasabi sauce. Adapted from a Japanese cookbook via Google Transliterate.
Ingredients
| 4 oz | 115 g | dry spaghetti |
| 10 to 12 | large shrimp, peeled and deveined | |
| 1/2 tsp | 2.5 ml | cornstarch |
| pinch | salt | |
| 1 tsp plus 1 tbsp more | sake | |
| 4 tsp | 20 ml | soy sauce |
| 2 tsp | 10 ml | wasabi |
| 1 tbsp | 15 ml | butter |
| 4 | green onions, cut into 2 inch long pieces | |
| — | black pepper |
Instructions
- Cook spaghetti in salted boiling water following the package directions.
- Meanwhile, mix shrimp, cornstarch, a pinch of salt and 1 tsp of sake in a medium mixing bowl and set aside.
- Combine 1 tbsp sake, soy sauce and wasabi in a mixing bowl and set aside.
- Heat a large skillet over high heat, add butter and let it melt and bubble. When the butter is slightly turning brown, add the shrimp and cook for 3 minutes (timing varies with shrimp size) or until the shrimp is about 3/4 cooked through.
- Add the green onions and the sauce mixture. Mix quickly, then add the spaghetti and toss everything together. Transfer to a serving plate and finish with black pepper on top. Enjoy!