Garlicky Baked Shrimp

Here's Kusina Master Recipe: Garlicky Baked Shrimp
Ingredients and Procedures Available Here.

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Tequila Prawns With Spicy Salsa

Here's Kusina Master Recipe: Tequila Prawns With Spicy Salsa
Ingredients and Procedures Available Here.

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Prawns In Red sauce

Here's Kusina Master Recipe: Prawns In Red sauce
Ingredients and Procedures Available Here.

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Prawn Meat In Open - Faced Omelette

Here's Kusina Master Recipe: Prawn Meat In Open - Faced Omelette
Ingredients and Procedures Available Here.

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Garlic Chili Shrimp

Here's Kusina Master Recipe: Garlic Chili Shrimp
Ingredients and Procedures Available Here.

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Sesame Prawns

Here's Kusina Master Recipe: Sesame Prawns
Ingredients and Procedures Available Here.

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Malaysian Hot Prawns

Malaysian Hot Prawns Recipe

Malaysian Hot Prawns Ingredients and Procedures
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Ebi Tempura and Yasai Tempura Moriawase

Here's Kusina Master Recipe- Ebi Tempura and Yasai Tempura Moriawase.
Part 1/3

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Ingredients:

• Ebi (Shrimp)- 5 pieces
• Nasu (Eggplant) cut into fan
• Okra cut into one piece
• Green and red capsicum cut into batonnets
• Cornstarch
• Salt and crushed pepper
• Pureed ginger and white radish
• Cooking Oil

Procedure:

• 1. Shelled the shrimp but leave the tail and scrathc both sides of the tail, remove the black end parts of the tail an remove slowly the sharpen. Sheel in the center.
• 2. Cut the shrimp upper part and remove the vein or dirts in the center.
• 3. Place on chopping board, the shrimp, then cut into cress cut both side then break slowly with your finger to become straight.
• 4. Dredge on the corn starch, then deep into the tempura batter.
• 5. Have ready fat heated oil then deeply fry the ebi tempura sprinkle with the tempura batter until done.
• 6. Dredge the eggplant into cornstarch, into tempura batter deep fry until become crunchy, same with okra, capsicum.
• 7. Have ready absorbent paper on the plate then arrange the tempura and serve with tempura sauce and puree of radish and ginger.

Part 2/3

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Ingredients

• Showa (Tempura flour)
• Eggyolk
• Water
• Cube ice

Procedure

• 1. Have ready mix bowl combine all ingredients, showa, egg yolk, water mixing well. Then add the cube ice.

Part 3/3

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Ingredients:

• Kikkoman- 100 ml
• Mirin- 200 ml
• Water- 300 ml
• Sugar- 1 tbsp.
• Hondashi- 1 tbsp.
• Ginger- 1 gram
• Radish- 10 grams

Procedure:

• 1. Heat mirin in pan, add Kikkoman, water, Hondashi and sugar.
• 2. Boil once, serve while hot.

Pork Tenderloin and Prawns

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Ingredients:

• Pork Tenderloin (Lomo)
• Corn Oil
• Pumpkin julienne
• Broccoli
• Carrots Toume
• Cauliflower
• Potato (Mashed)
• Demiglaze brown Sauce
• Red wine
• Hollandaise sauce
• Tiger Prawn

Procedure:

• 1. Prepare pork tenderloin into medallion shape, season with salt and crusted black peppercorn brush with mustard. Ready peeled tiger prawns but leave the head and tail.
• 2. Pan grilled for two minutes. Place on oven for 5 minutes, remove from the oven deglaze with red wine, set aside.
• 3. Pan grilled tiger prawns in corn oil then place on oven for 3 minutes. Remove fromoven then deglazed with white wine.
• 4. Have ready hot plate. Place on plate, place pork tenderloin bed with mashed potato. Pour the demi-glace then place on top with prawns and spoon the hollandaise sauce and garnish with buttered vegetables.