Name: Skewered Salt-Grilled Shrimps (Ebi No Kushi Yaki )
Yield: Serves 4 as an hors d’oeuvre.
Cuisine: Japan
Ingredients: 2–3 tablespoons soy sauce, for dipping; ½ lemon, cut into wedges; 1 teaspoon coarse salt; 1 teaspoon saké (rice wine); 12 jumbo shrimps (with shell and tail intact)

Preparation info

Serves
4
as an hors d’oeuvre.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

A splash of wine and a sprinkling of salt are all that are needed to bring out the sweetness of fresh shrimps. Keep the shells on while cooking; the shrimps will be juicier and brighter that way. If you want, you could peel off the shells for your guests before serving them with lemon wedges and soy sauce for dipping.

Ingredients

12 jumbo shrimps (with shell and tail intact)
1 teaspoon saké (rice wine)
1 teaspoon

Method

Wash and pat dry the shrimps. Skewer them curled on parallel skewers to form a crescent. Insert the first skewer through the head and tail; place the second skewer through the belly. Preheat your grilling or broiling unit to high (about 400 degrees). Now sprinkle wine, then the salt, over the shrimps and cook them immediately. Grill or broil for 2 minutes, then turn the shrimps over and grill f

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