"Kabuto shrimp boiled in milk" recipe! A mellow milk soup with a spicy ginger accent

Introducing the recipe for "simmered kabuto shrimp in milk". The mellow sweetness of milk wraps the crispy, thick helmet and crispy shrimp.

Boiled beetroot and shrimp in milk

Ingredients (for 2 people)

3 turnips Peeled shrimp 100g (3.53oz)
1 ginger, 1/4 cup of water, 1/2 teaspoon of chicken fillet
1 cup of milk 1 teaspoon of sesame oil and potato starch
A little salt, pepper and sugar

How to make simmered beetroot and shrimp in milk

Wash the turnips and cut into 6 to 8 pieces with the skin still attached. Cut the turnip leaves to a length of 2 cm. Cut the ginger into julienne.


Heat sesame oil in a frying pan and fry the ginger.


When the scent of ginger comes out, fry the turnip leaves and the fruits in that order while turning the oil.


Add shrimp and stir fry briefly, add water, tori glass soup stock, salt, pepper and sugar, cover and simmer for 4-5 minutes.


Add milk, sprinkle in water-soluble potato starch and let it boil for a while.

What is the taste of boiled beetroot and shrimp in milk?

A fun dish that contrasts the texture of the crispy, thick helmet and crispy shrimp. The mellow taste of plenty of milk soup is accented with spicy ginger. The white of the milk and turnip, the red of the shrimp, and the green of the turnip leaves are beautiful colors.