Original creation by Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
JJAJANG GAMBAS
Chef :
Brand
Quantity :
Recipe for 10 individual starters
INGRÉDIENTS
Ingredients
30 prawns
13 cl Mount Gay® Black Barrel rum 43%
10 cl Jjajang sauce (with black beans)*
1 packet Udon or Kishimen noodles
200 g butter
Q.S. long chives
Step
Cook noodles.
Shell prawns before sautéing in a little butter.
Quickly flambé with Mount Gay® rum.
Deglaze with Jjajang sauce.
Mix noodles with sauce and prawns.
Pour the cooking juice directly over the noodles.
Garnish with a few fresh herbs.
* Jjajang sauce can be replaced by teriyaki, amazu or soy sauce.
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