Drunken Ebi Sashimi Recipe
We first had this at an Izakaya and have since looked out for it in every variation at different Izakayas.
This Otsumami is a lot more elevated than most Izakaya dishes, and we think it is the perfect little appetizer to go with drinks. We might even use it in a Chirashi Don as a nice contrast with other non-marinated Sashimi.
You can make this with any sashimi-grade prawns as long as they can be eaten raw, such as Amaebi, Carabineros or Aka Ebi.
And a dish that can be made a day ahead of any dinner hosting is a winner in our books.
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6 pieces of Carabinero or 40 pieces of Amaebi (no peeling required for this!)
Sauce: -
Shaoxing Wine OR Sake OR Brandy, 6 tbsp
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Light Soy Sauce, 5 tbsp
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Sugar, 2 tbsp
Steps:
1. Remove sharp ends and the shell of the body, except for the head and tail. Once peeled, place them in a deep container such as a Tupperware, making sure they do not overlap.
2. Mix all sauce ingredients until sugar is dissolved.
3. Pour sauce mixture over prawns and let it marinate for at least half a day. You can let it marinate for up to 1 full day. Serve chilled!
