Name: Sautéed Kuruma Prawns with Marsala Wine
Cuisine: イタリアン
Ingredients: Head-on Kuruma prawns: to taste (enough for the number of servings); Garlic: 1–2 cloves; Marsala wine: 1 swirl; Tomato sauce: approx. 30g; Chili oil: a splash (optional); Italian parsley: to taste (chopped); Salt: to taste; Olive oil: to taste; Water or hot water: a splash (to make brine)

About "Sautéed Kuruma Prawns with Marsala Wine"

Chef Tomomi Ogura of the Italian restaurant "Regalo" in Sangubashi introduces an authentic sautéed Kuruma prawn dish flambéed with Marsala wine. Learn professional tips on how to devein prawns and evenly penetrate the shells with salt. This recipe features Regalo's signature secret touch: adding a small amount of tomato sauce to boost the glutamic acid umami. Finished with Italian parsley and olive oil, this stunning dish can be served straight from the pan, making it perfect for parties.

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Tips for Making "Sautéed Kuruma Prawns with Marsala Wine"

Prep
- To avoid tearing the flesh, do not insert the skewer into the middle of the back. Instead, insert it at the joint where the head meets the body to pull out the vein cleanly.
Aroma
- Crush the garlic with the flat of a knife, add it to the olive oil, and slowly draw out the aroma over low heat. Remove it before it browns too much.
Searing
- Arrange the prawns in the pan in their shells and sear both sides thoroughly to bring out a rich, savory aroma.
Salting
- Sprinkling salt directly onto the shells won't season the meat inside. Add water or hot water after searing to create a brine in the pan, allowing the salt to penetrate evenly.
Flambé
- Add a swirl of Marsala wine and flambé over high heat to burn off the alcohol while infusing the prawns with a sweet aroma.
Umami Boost
- Using only brandy can lack depth. Adding about 30g of tomato sauce boosts the glutamic acid umami, similar to the concept of making a prawn pomodoro.
Simmering
- Return the garlic, add tomato sauce and water, adjust the seasoning with salt, then cover and simmer over low heat to cook the prawns evenly.
Finishing
- Turn off the heat, scatter chopped Italian parsley, drizzle with olive oil, and toss gently. Plate and pour the remaining sauce generously over the top.
Spice
- A splash of chili oil adds a spicy accent that pairs beautifully with the sweetness of the Marsala wine.
Substitutes
- If Kuruma prawns are unavailable, you can substitute them with head-on wild prawns, Angel prawns, or black tiger prawns.

Ingredients for "Sautéed Kuruma Prawns with Marsala Wine"

9 items

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Head-onKuruma prawns: to taste (enough for the number of servings)
Garlic:1–2 cloves
Marsalawine: 1 swirl
Tomatosauce: approx. 30g
Chilioil: a splash (optional)
Italianparsley: to taste (chopped)
Salt:to taste
Oliveoil: to taste
Wateror hot water: a splash (to make brine)

How to Make "Sautéed Kuruma Prawns with Marsala Wine"

1
Devein the Kuruma prawns. Insert a bamboo skewer into the joint where the head meets the body and slowly pull out the vein (avoid inserting it into the middle of the body, as this can damage the flesh).
2
Crush the garlic with the flat side of a knife.
3
Add olive oil and garlic to a 24cm aluminum frying pan, and slowly bring out the aroma over low heat.
4
Once the garlic is lightly browned, remove it from the pan and set aside.
5
Arrange the prawns in the same pan and sear them in their shells on both sides until nicely browned.
6
Once seared, add a splash of water or hot water along with salt, creating a brine in the pan to allow the saltiness to penetrate the shells.
7
Add a swirl of Marsala wine and flambé over high heat to burn off the alcohol.
8
Return the garlic to the pan, then add about 30g of tomato sauce and some water.
9
Season with salt to taste, and add a splash of chili oil if desired.
10
Cover the pan, lower the heat, and simmer gently to cook the prawns through.
11
Remove the lid, check the consistency of the sauce, and turn off the heat.
12
Scatter chopped Italian parsley, drizzle with a touch of olive oil, and toss gently.
13
Plate the prawns and pour the remaining sauce from the pan generously over them to serve.

Detailed Commentary on "Sautéed Kuruma Prawns with Marsala Wine"

* Content organized by topics from the video.

Memories of Sicily & Sautéed Prawns

Chef Tomomi Ogura of the Italian restaurant 'Regalo' in Sangubashi introduces 'Sautéed Kuruma Prawns with Marsala Wine.' In the opening, he humorously shares his drinking escapades from the previous night (two beers, a lemon sour, and five glasses of wine at a yakitori restaurant, followed by a sauna session to sweat it out), assuring viewers he is not hungover. The roots of this dish trace back to his solo trip to Sicily, where he enjoyed brandy- and vodka-sautéed prawns in Giardini Naxos, near Taormina. A few years ago, during the year-end of the pandemic, he made Marsala-sautéed Kuruma prawns for Osechi (New Year's food). Although he loved it, he kept it off the restaurant menu because it gets hands dirty. However, after recently serving boiled white asparagus and Kuruma prawns, he rediscovered how delicious they are and decided to share this recipe for home cooks.

Prawn Origins & Sourcing Insights

Chef Ogura shares his sourcing philosophy and the background of the Kuruma prawns he uses. He previously favored prawns raised by Euglena Co. in Kumejima, Okinawa, but recently, he often sources them from Tanegashima. The reason is geographical proximity to Tokyo, which offers shipping advantages. While Hyogo Prefecture is even closer, sourcing them consistently is difficult, and Okinawa and Kumamoto prawns still dominate the market. The chef reveals his practical approach to sourcing: he specifies his budget and quantity, asking for 'the best available at the time.' Using these carefully selected, plump prawns, he explains how to recreate this professional-grade sauté at home.

Prep & Gentle Deveining Technique

The ingredients for this dish are the star Kuruma prawns, garlic for aroma, a touch of tomato sauce, and the famous Sicilian Marsala wine (Targa). At his restaurant, Marsala wine is highly valued for removing the fishiness of firefly squid and blue crab, acting as a 'preservative' of sorts. Here, the chef shares a professional deveining technique he learned from his favorite sushi chef. Inserting a bamboo skewer into the middle of the back can tear the flesh, so the trick is to insert it at the joint where the head and body meet. This allows you to remove the vein cleanly without damaging the meat. If Kuruma prawns are unavailable, he notes that head-on wild prawns, Angel prawns, or black tiger prawns work beautifully too.

Regalo's Secret Touch & Wine Pairing

For cooking, he uses a standard 24cm aluminum frying pan. First, he crushes the garlic with the flat of a knife and heats it in olive oil over low heat to draw out the aroma. While online recipes often use brandy, the chef points out that brandy alone lacks depth. Regalo's secret touch is adding a small amount of tomato sauce to boost the glutamic acid umami, finishing it 'with the vibe of making a prawn pomodoro.' While the garlic cooks, he introduces the pairing wine: Fatalone Spinomarino (Greco grape) from Puglia. It is casual yet high quality, offering great value at 3,410 yen a bottle. Tasting it, the chef praises it as 'delicious!' and the perfect match for seafood.

Sautéing Prawns & Salting the Shells

Once the olive oil is infused with garlic, the garlic is removed. The Kuruma prawns are arranged in the pan to sear the shells thoroughly, bringing out a savory aroma. The chef shares amusing stories of the past, like dealing with live prawns jumping around during service, and staff enduring the heat to peel freshly boiled prawns. Once both sides are beautifully seared, he introduces a crucial professional technique. Simply sprinkling salt over the shells won't season the meat inside. Instead, add a splash of water or hot water to create a 'brine' in the pan. This allows the salty liquid to penetrate the shells, ensuring the prawn meat is seasoned evenly and deliciously.

Marsala Flambé & Gentle Simmering

Once the prawns are seared, add a swirl of Marsala wine and flambé over high heat to burn off the alcohol while infusing them with a sweet aroma. Next, return the garlic to the pan, and add about 30g of tomato sauce and water. Season the liquid well with salt to maintain the brine. The chef also recommends a splash of chili oil for a spicy kick. Once combined, cover the pan and lower the heat to simmer gently. During this time, he chats about substitutes like whiskey, shochu, Shaoxing wine, or port. He passionately argues that Marsala wine (using a 7-year-aged Targa here) is the easiest to use as a seasoning and is unmatched in elevating seafood umami.

Plating & Tasting the Ultimate Dish

Opening the lid reveals a wonderfully fragrant sauce where prawn head fat, garlic, tomato sauce, and Marsala wine have melded together. Tasting it, the chef exclaims, 'This is incredibly delicious! The chili oil works so well.' He turns off the heat, scatters chopped Italian parsley for color and aroma, drizzles olive oil, and tosses gently. He plates the prawns beautifully and pours the rich sauce over them. For the tasting, he digs in with his hands, peeling the hot shells without worrying about getting messy. He notes that even his sauce-covered fingers taste amazing, and the pairing with white wine is superb. He suggests serving it straight in the pan for parties and wraps up the video with a playful pun on Tanegashima.

About 小倉知巳のイタリアンプロ養成講座

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