Spicy Skewered Shrimp

Name: Spicy Skewered Shrimp (Ebi no Kushi Yaki)
Cuisine: Japanese
Ingredients: 2 dozen fresh large shrimp, with shells and tails intact; 2 dozen fresh large shrimp, with shells and tails intact; 2 dozen fresh large shrimp, with shells and tails intact; 2 tablespoons saké (Japanese rice wine); 2 tablespoons soy sauce; 2 tablespoons mirin (syrupy rice wine) or ½ tablespoon corn syrup; 2 tablespoons mirin (syrupy rice wine) or ½ tablespoon corn syrup; 1-2 teaspoons grated fresh ginger; vegetable oil for the skewers; 2-3 drops goma abura (aromatic sesame oil) or rāyu (hot chili oil); 2-3 drops goma abura (aromatic sesame oil) or rāyu (hot chili oil); 1 slender scallion, finely chopped (white and green parts)

Ebi no Kushi Yaki

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

You’ll be adding these shrimp to your summer barbecue menu often, I’m sure. In Japan they are often added to obentō (boxed lunches). You might like to pack these spicy shrimp into your next picnic basket, since they are also delicious cold or at room temperature.

Ingredients

2 dozen fresh large shrimp, with shells and tails intact

Asia
Japan
Starter
Lunch
Pescatarian
Spicy
Summer

Method

Rinse the shrimp under cold water and pat them dry. They will be cooked with their shells on to keep them moist. If you want to remove the vein, carefully grasp it at the open end of the shrimp. Straighten out the slight curve of the back of the shrimp as you gently pull out the vein.
Combine the marinade ingredients in a glass bowl and soak the shrimp in the m