This is how you make umami shrimp à la De Vrouw Met de Beard

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The Woman with the Beard in Amsterdam calls itself a  soul food deli . It is a very atmospheric tent where the Indian, Moluccan and European cuisines merge into delicious culinary highlights. They hit you right in the heart.

So you understand: when The Lady with the Beard throws cooking videos online, we hang on their every word. In one of their latest videos, they revealed their secret to super tasty umami shrimp. We were ready with pen and paper…

Umami shrimp à la The Lady with the Beard

We know umami as the taste of deliciousness. In recent years we have come to regard umami more and more as the holy grail in cooking. If a dish contains umami, you know you’re in the right place.

To provide the shrimps with umami, they came up with a tropical shrimp-mango salad at De Vrouw met de Baard in which the shrimps can shine. That shrimp-mango salad is served ice cold in a coconut bowl, on a bed of lettuce leaves. That looks – as granddaughter Imari aptly puts it – “incredibly graceful and cheerful”.

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Do you also like cooking yourself? Actually, it looks quite easy. All you have to do is mix the peeled shrimp with a mixture of finely chopped red onion, ground cinnamon, cumin powder, lombok (“with seeds, otherwise it makes no sense”), ginger, garlic, spring onion, mango, fish sauce and oyster sauce.

The last two are the real umami bombs in the dish, which also ensure that the other flavors will come out even better. This makes the dish not only umami, but also fresh, spicy, savory and a little sweet. Sounds amazing? Well, it is and remains The Woman with the Beard…

The complete recipe for the umami shrimp can also be found in Soul Food , the cookbook by The Woman with the Beard. 


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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