Recipe for Shrimp and Long Potatoes with Mildly Fried Rice! Crispy shrimp and crunchy yam

Here is a recipe for "Shrimp and Long Potatoes Stewed in Mild Sauce. You can enjoy the contrast in textures between the thickened bean paste, the plump shrimp, and the crispy yam.

Material ( For two people )
shelled shrimp (that have also had their heads removed)	200g (7.05oz)
longhair (e.g. cat)	200g (7.05oz)
grated ginger	1 teaspoon
sake and potato starch	1 tablespoon
Chinese soup stock	1/2 teaspoon
salt (e.g. sodium chloride, calcium sulfate, etc.)	1/3 teaspoon
water (esp. cool, fresh water, e.g. drinking water)	1 cup

Here is a recipe for "Shrimp and Long Potatoes Stewed in Mild Sauce. You can enjoy the contrast in textures between the thickened bean paste, the plump shrimp, and the crispy yam.

Shrimps and Long Tomatoes

Ingredients (for 2 persons)

200g (7.05oz) peeled shrimp
200 g (2 oz) long beans
1 teaspoon grated ginger
1 tablespoon sake and potato starch
1/2 teaspoon Chinese soup stock
1/3 teaspoon salt
1 cup water

Stewed Shrimps and Long Legs with Mildly Fried Rice Directions

Peel off the skin of the yam and cut into half-moon slices about 1cm thick.


Sprinkle shrimp with a little salt and sprinkle with potato starch.


Put water, grated ginger, sake, Chinese soup stock, and salt in a pot and heat over medium heat. When the mixture comes to a boil, add the long potatoes.


Bring to a boil again, cover with a lid, and simmer over low heat for about 4 minutes. Remove the lid, add the shrimp, and cook over medium heat, stirring constantly, for about 2 minutes.


Cook for about 2 minutes, stirring constantly, until the shrimp change color and the sauce thickens.

What is the taste of shrimp and long taro stew?

This dish has a delightful texture of plump shrimp and crispy yam wrapped in a thick bean paste. The ginger adds a slight spicy accent to the mild flavor. This is a warming dish that is easy to prepare with a short stewing time.