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Vancouver
Yuzu Kosho Shrimp Pasta
Jannell Lo
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$1.00
I love yuzu kosho for its ability to deliver bold, punchy flavor. It's a vibrant paste made from yuzu, chilies, and salt, and a little goes a long way. This recipe uses the green kind, made from fresh green chilies, rather than the red one made from dried red chilies---but either could work! The result is a bright and creamy pasta, loaded with plump shrimp and crisp-tender Chinese broc, all finished with bright lemon, crunchy almonds, nutty parm, and savory scallions.
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