Japanese Seafood Recipes - Shrimp Simmered in Sake (Ebi-Ni) Recipe

Ingredients

• 12-16 fresh large shrimp

• 1 cup (250 ml) Basic Dashi Stock (see recipe) or 1/2 teaspoon dashi stock granules dissolved in 1 cup (250 ml) hot water

• 2/3 cup (150 ml) sake

• 1 teaspoon sugar

• 3 teaspoons Japanese soy sauce

• 1 in (2 1/2 cm) young ginger, bruised

• 16 snow peas or 2 cups sliced spinach or Chinese cabbage, to serve

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Method:

1. Trim the whiskers and legs of each shrimp. Using a small knife, make a small incision along the mid-section in the back of the shrimp and devin by gently pulling out the intestinal tract.

2. Blanch the vegetables in lightly salted water for 2 minutes. Drain and portion into individual serving platters and set aside.

3. Place the shrimp in a pan with the dashi stock, sake, sugar, soy sauce and ginger. Cook over high heat for 3 to 4 minutes, or until the shrimp turns pink.

4. Remove the shrimp from the heat. Serve the warm broth on the side if desired. 4 Peel the shrimp, keeping the heads and tails intact. Serve immediately on the bed of greens.