Recipes / International dishes / Stir Fries

Shrimp in Soft Cheese Sauce, Made with Monk Fruit Sweetener

Name: Shrimp in Soft Cheese Sauce, Made with Monk Fruit Sweetener
Total time: 25 min
Yield: 3 servings
Cuisine: Europe and North America
Ingredients: Shrimp 200 g; soft cheese wedges 2 wedges; oat milk 40 ml; tapioca starch 100 g; tomato 1/2; garlic 4 cloves; dried basil leaves for sprinkling; cooking oil 60 ml (50 ml for frying the shrimp, 2 tablespoons for the sauce); salt 1/4 teaspoon; seasoning powder 1/2 teaspoon; kOBE Monk Fruit Blend 1 teaspoon

International dishesStir FriesEurope and North America25 minutes

Shrimp in soft cheese sauce gives a light tapioca starch crust on the outside, sweet juicy shrimp inside, and a smooth cheese and tomato sauce over the top.

The hard part is keeping that crust, since shrimp left sitting in the sauce turn soft. The key move is to fry the shrimp golden, drain them well, and toss them with the sauce only just before serving. A common slip is cooking the sauce over high heat, which splits the cheese and leaves the sauce grainy.

This batch weighs about 481g, at roughly 198 calories per 100g.

Method

Rinse 200g shrimp, pull out the vein and peel them, then season with 1/4 teaspoon salt for 5 minutes.
Coat both sides of the shrimp in 100g tapioca starch. Mash 2 soft cheese wedges with a little water, finely chop 1/2 tomato, and peel and mince 4 garlic cloves.
Heat a pan with 50ml cooking oil. Once the oil is hot, fry the shrimp golden on both sides, then lift them out to drain.
Make the sauce: add 2 tablespoons cooking oil to the pan, fry the minced garlic until fragrant, add the tomato and cook until it breaks down, then pour in 40ml oat milk and the mashed cheese. Simmer over low heat until the mixture thickens, then season with 1/2 teaspoon seasoning powder, 1 teaspoon kOBE Monk Fruit Blend and a little dried basil.
Return the shrimp to the pan, toss until the sauce coats them all over, cook over low heat for another 7 to 8 minutes, then turn off the stove.

Tips

To devein quickly, peel the shell at the head, turn the shrimp on its back and pull gently, and the dark vein comes away with it.
Roll the shrimp in tapioca starch right before frying, as starch left to sit turns damp and slides off in the hot oil.
Mashing the cheese with a little water before it goes into the pan lets the sauce melt evenly with no lumps.
kOBE Monk Fruit Blend is a powder, so season at the end and stir gently for it to dissolve straight into the hot sauce.
Keep the heat low the whole time the sauce cooks, because cheese over high heat splits and releases oil.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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