Ebi is one of the popular dishes among sushi lovers. Ebi can be served raw as amaebi sashimi, or, you can make shrimp tempura, boil it, or grill it. In this post you’ll learn everything about ebi shrimp), and how to make ebi sashimi.
Table of Contents
What is Ebi?
Ebi means shrimp in Japanese. It’s traditionally prepared by butterflying them, then skewed and boiled. Ebi shrimp has a unique flavor and a very tender texture.
Ebi vs Amaebi
Ebi refers to a Japanese traditional method of preparing shrimp by “butterflying” them. The shrimp are split open from the bottom and laid out flat. It’s originally used on nigiri, but can also be used on maki. Ebi often means cooked butterflied shrimp tails, while amaebi often refers to live spot prawns that are served as sashimi, nigiri, or sushi.
How to Prepare Ebi Shrimp?
- Defrost your shrimp beforehand if they’re frozen.
- Then grab the body with one hand and pinch the head between the thumb and index finger of the other hand.
- Twist the body of the shrimp to remove the head. Then gently remove the shell around the body, leaving the last piece of the shell connected to the tail.
- The tail is usually left as a beautiful decoration.
- Cut open the shrimp body from the back (or belly side), but don’t cut it through to the other side. Remove the entrails.
How to Make Ebi Shrimp Sashimi
- Prepare a bowl of hot water and iced water.
- Dip the prepared ebi shrimp into the hot water for a few seconds.
- Then place the shrimp into the iced water immediately.
- Pat them dry with paper towels. Arrange them on a plate.
Ways to Use Ebi
Ebi shrimp is very versatile and can be served raw or cooked. It’s often served in:
- Sashimi
- Nigiri
- Sushi
- Shrimp Tempura
- Grilled Sweet Shrimp
When it’s served raw with sushi rice, it’s often accompanied by wasabi. When the head is served, it’s often fried in potato starch.
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Ebi Shrimp Sashimi Recipe
Ingredients
- Ebi
Optional for Serving
- wasabi
- pickled ginger
- soy sauce
Instructions
- Defrost your shrimp beforehand if they’re frozen.
- Grab the body with one hand and pinch the head between the thumb and index finger of the other hand.
- Twist the body of the shrimp to remove the head. Then gently remove the shell around the body, leaving the last piece of the shell connected to the tail. The tail is usually left as a beautiful decoration.
- Rinse the shrimp thoroughly. Cut open the body from the back (or belly side), but don’t cut it through to the other side. Remove the entrails.
- Prepare a bowl of hot water and iced water.
- Dip the prepared Ebi shrimp into the hot water for a few seconds.
- Then place the shrimp into the iced water immediately.
- Pat them dry with paper towels. Arrange them on a plate. Serve and enjoy!
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