KitchenNippon

These 2 dishes are good for Bento.

【Ingredients】 (５ servings)
● Bacon-wrapped shrimp
・ Headless shrimp with shells (殻つき無頭海老 / Kara-tsuki mutoh ebi)……５ (20g-30g each)
・ Bacon (ベーコン/ Behkon)……2 1/2 slices
・ Salt (塩 / Shio)……Pinch
・ Black pepper (黒こしょう / Kuro koshou)……Pinch

● Snap peas wrapped in pork

・ Snap peas (スナップエンドウ / Sunappu endoh)……10(2 per person)
・ Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu)……100g (1 slice<20g-30g> per person)
・ Salt (塩/ Shio)……Pinch
・ Black pepper (黒こしょう / Kuro koshou)……Pinch
・ Salad oil (サラダ油 / Sarada yu)……As needed
・ Toothpicks (爪楊枝 / Tsumayohji)……５

【How to Make】
［１］ Prep work
● Bacon-wrapped shrimp
① Remove the shells and tails from the shrimp. Use a knife to make a cut down the back and remove the digestive track. Rinse lightly in water and use a paper towel to remove the excess water. Cut the bacon in half.
② Sprinkle salt and black pepper on the shrimp. Roll up the shrimp, wrap it in bacon (around its backside), and use a toothpick to hold the bacon in place.

● Snap peas wrapped in pork
① Remove the fibrous string from the snap peas. Boil the snap peas with a pinch of salt for 20 seconds, then remove them and cool in water.
② Cut the spare rib in half and sprinkle on salt and black pepper. Wrap it around the snap peas and use a toothpick to hold the meat in place.

［２］ Fry
Add the salad oil to a frying pan and heat. Fry the wrapped shrimp and snap peas until brown on both sides. For the snap peas, begin by frying each with the tail end of the pork down. Cooking thoroughly in this position and then turning to cook the topside will help to keep the pork from unwrapping.

Recipe Developed by: Machiko Tateno