Ebi
海老 ebi / 赤海老 akaebi · shrimp, Argentine red shrimp · crevette, gambon rouge

Videos: 9-7

Akaebi — Argentine red shrimp, raw

1. Twist the head once to separate it from the body.video 9-7
2. Peel, leaving the tail joint in place; go all the way around.video 9-7
3. Sebiraki (butterfly from the back): open from the back without splitting all the way through.video 9-7
4. Remove the sewata (vein) thoroughly, as with boiled shrimp.video 9-7
5. Wash the vein area clean in 2% salt water until no trace of the vein remains.video 9-7
6. Wipe off the moisture thoroughly. Into the counter case in this state.video 9-7

Shrimp for tempura

1. Cut a nice angle for the tail.

• Rest of the tempura shrimp prep not recorded.

Shrimp / squid paste mushroom tempura

1. 800 g of fish, squid or ebi, with egg white, made into a paste.
2. Remove the mushroom stem, slit the cap lightly, dust the inside with all-purpose flour, fill with the paste.

• Batter, frying and tendon: see Tempura. Dipping sauce: Tentsuyu.

Related: Tempura · Tentsuyu · Nigiri · Rice