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  Added: Apr 22, 2007  •  Visited (511)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Shrimp Wrapped In Seaweed
(Ebi Isobeyaki)
What You Need:
  • 12 medium-sized raw shrimp (16 to 20 per pound), shelled and deveined
  • 2 teaspoons mirin (sweet sake), or substitute 1˝ teaspoons pale dry sherry
  • 2 teaspoons Japanese all-purpose soy sauce
  • MSG
  • 2 sheets nori (dried laver), each sheet cut into 6 equal pieces

  • How To Cook:
    1. Make 3 shallow cuts at 1˝-inch intervals across the inner curves of each shrimp. Because this will straighten them, they will be easier to wrap.

    2. Combine the mirin, soy sauce and a few sprinkles of MSG in a bowl, add the shrimp and stir them about to moisten them thoroughly. Marinate for about 30 minutes.

    3. Preheat the broiler to its highest point. Roll the shrimp tightly in the individual pieces of nori, and arrange them, seam side down, on a baking sheet.

    4. Broil about 3 inches from the heat for about 3 minutes, or until the nori is glazed and the shrimp firm. Cut into ˝-inch-long bits and serve the wrapped shrimp hot.

    To Make: 12 zensai
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Shellfish » Shrimps
    Dish » Appetizers


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