Recipe: Drunken Shrimp
Ingredients:
- 1 pound fresh or thawed medium-size shrimp
- 3 tablespoons dry sherry
- 1 tablespoon cornstarch, divided
- 1 tablespoon sugar, divided
- 1/4 cup Kikkoman Lime Ponzu
- 2 tablespoons vegetable oil
- 1 bunch chopped green onions and tops
- 3 tablespoons minced fresh ginger root
- 6 cloves garlic, minced
- Leaving shells on tails, peel and devein shrimp. Combine sherry, 1/2 tablespoon cornstarch and 1/2 teaspoon sugar in bowl. Add shrimp; toss to coat well. Cover; refrigerate 30 minutes.
- Meanwhile, combine Kikkoman Lime Ponzu remaining 1/2 tablespoon cornstarch and 2 1/2 teaspoons sugar. Heat oil in hot wok or large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry 30 seconds.
- Add shrimp; stir-fry 3 minutes. Pour in Kikkoman Lime Ponzu mixture; cook, stirring until sauce boils and thickens.
Recipe: Long Life Noodles
Yield: 6 servings
Ingredients:
- 3 tablespoons wasabi powder
- 3tablespoons water
- 8 ounces vermicelli
- 3 tablespoons peanut oil
- 1/4cup minced garlic
- 1/4cup Kikkoman Soy Sauce
- 3 tablespoon oyster sauce1tablespoon sugar
- 1/4 cup Asian sesame oil
- Salt
- 1peeled, seeded English cucumber, cut into long thin strips
- 1red bell pepper, cut into long thin strips
- In a bowl, mix wasabi powder with water to make a paste; cover. Cook noodles in boiling water 2 to 3 minutes or just until tender. Drain, rinse and drain again. Heat peanut oil in a wok or skillet; add garlic. Cook 30 seconds.
- Add noodles, soy sauce, oyster sauce and sugar. Stir-fry rapidly to combine. Remove from heat; add wasabi paste and sesame oil.
- Toss to coat evenly; season with salt. Plate noodles; top with cucumber and bell pepper strips.
She is the Culinary Development and Public Relations Manager of Kikkoman Sales USA,Inc., and has been with the companyfor 27 years.
She currently oversees Kikkoman's Kitchen and the development and testing of a wide variety of on-trend Asian, American and international recipes for home cooks.
Growing up in an African-American home in Brooklyn, Roberts learned not only Southern-style home cooking but a mix of ethnic cuisine such as Caribbean, Italian and Jewish. She also perfected her mastery of traditional American dishes.
Before moving into her current position, she spent 25 years in product development for Kikkoman. With her lively personality and easy-going approach to great home cooking, Helen has made frequent television and Internet appearances. She is a graduate of the California Culinary Academy and has studied at Le Cordon Bleu in Paris.
About Kikkoman:
For more than 50 years, Kikkoman has played a major role in the evolution of flavor in America, from introducing a nation to the flavor and versatility of soy sauce to creating the world's first bottled teriyaki sauce. Today, Kikkoman is the nation's leading brand of soy sauce and teriyaki sauce and a major supplier of a variety of authentic, easy-to-use Asian sauces and seasonings.
For more information, visit www.kikkomanusa.com
