Ttukdak Hyung's Shrimp Head Gambas
A deep and rich gambas made by slowly boiling shrimp heads and shells over low heat, blending them with katsuobushi in a blender to extract a concentrated essence.
Ingredients needed 2 servings
Recipe
Cooking tips
- When heating the shrimp heads and shells, keep the heat low; high heat will cause oil to splatter and burn the ingredients.
- The true deep flavor of shrimp comes from the heads, so it is strongly recommended to use fresh or frozen whole shrimp and prepare them yourself instead of cocktail shrimp.
- If you plan to enjoy the leftover oil with pasta, set aside a ladleful of the concentrated shrimp oil before dipping bread, to use later.
Recommended for
- Those who want to experience a much richer and deeper shrimp flavor than ordinary gambas.
- Those who want to use shrimp heads as the key essence of a dish instead of discarding them.
- Those preparing an elegant home party appetizer to pair with wine or beer.
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