Some days, you just have to face your fears. Mine comes in the form of shrimp and crabs. When I was growing up, I loved both. When served with either, I’d wash my hands, then get ready to eat with my bare hands. The past few years however, I developed an undesirable reaction to crabs and shrimp. Sure, I can still eat both, but I’d be wracked with pain afterwards. From then on, I decided to limit my crab and shrimp intake to when I’m at home, so I can relax in case I become indisposed afterwards.
People around me theorized that it was all in my mind. Why I’d make up an aversion to shellfish, I cannot comprehend. Still, it happens. Early this year though, I decided to take this “allergy” by the horns and dare to eat shrimp and crabs in small quantities. While I’d get a queasy feeling, it usually passes so nothing to worry about.
Yesterday though, I went all out and packed a shrimp bento, allergic reaction be damned. Well, made it through the day happily stuffed with shrimp.
â€¢ Plum tomato and crumbled feta, packed with a little squeeze bottle of olive oil and balsamic vinegar
â€¢ Kani fried rice. I sautÃ©ed two sticks of shredded kani (imitation crabstick) and a couple of tablespoons of frozen mixed veggies in some butter. Then, I added some cold long grain rice, sautÃ©ed some more, added a tablespoon of soy sauce then covered until heated through.
When making fried rice, it’s best to use day old refrigerated rice. Old rice separates into grains easier and sautÃ©s better. I prefer making fried rice with long grains since it’s less starchy and sticky.
â€¢ Shrimp skewers. To make them, I pan-grilled 100 grams of shrimp, then doused it liberally with yakitori sauce. I made my yakitori sauce in advance, following this recipe, then stored it in the refrigerator. Afterwards, I skewered the shrimp on plastic animal design picks for easy eating.
â€¢ Bok Choy in oyster sauce. I cooked a couple of Bok Choy leaves in a couple of tablespoons of water then added an oyster sauce mix when it wilted. For the sauce, I roughly followed Hazel’s Boy Choy recipe. I made the mistake of cooking too little though, forgetting to take the wilting process in consideration.