Ingredients: Penghu shrimp, cod roe sauce, mayonnaise, asparagus, cashews, etc.

Instructions: Clean the Penghu shrimp thoroughly and cut them in half. Mix the cod roe sauce with mayonnaise, then drizzle the mixture over the shrimp. Place the shrimp in the oven to bake. Finally, sprinkle diced asparagus and cashews on top for added visual appeal and texture.

Presentation: Diagonal arrangement to complement the dishware design.

Since Penghu shrimp are quite large, cut them in half and arrange them diagonally on the plate. Use vibrant green bamboo leaves to accentuate the bright orange-yellow of the shrimp, creating a bold and elegant color contrast.

Plating Method

① Start by placing a green bamboo leaf diagonally on the plate. Then, arrange the grilled prawns across the bamboo leaf in a crisscross pattern.

② Sprinkle diced asparagus and cashews over the prawns. Finally, place a small cherry tomato at the end of the bamboo leaf for garnish.

Plating Tip: Mentaiko sauce can be found in most supermarkets. If you want to make it at home, simply buy fresh mentaiko, cut it open to extract the roe, and mix it with butter.

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Frequently Asked Questions

You're most likely to see mentaiko on the menu as a filling for onigiri rice balls, as a side dish alongside steamed rice, or as a topping for ochazuke (green-tea-over-rice), ramen, and rice bowls. [Source: What is Mentaiko? Discover Japanese Mentaiko Pasta - Bokksu]

Mentaiko Prawn originated in Hakata, a city in Japan famous for its seafood. The dish consists of prawns that are grilled and then topped with mentaiko, a type of salted roe made from pollock or cod.

There are cases where it was okay to eat mentaiko that had been in the freezer for a year or two, but it depends on how it was stored, so be careful when eating it after the recommended storage period. If the food is sticky, dry, stringy, or has a strange smell when thawed, it may be rotten. [Source: Mentaiko (pollock roe): frozen storage, expiration date, and recipes]

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