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Shrimp Wrapped In Seaweed
(Ebi Isobeyaki)
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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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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.
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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.
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