Sashimi Ebi Recipe

Inspired by Kemuri

Time30m

Serves2

Make Sashimi Ebi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Ebi
Begin by selecting the freshest ebi (shrimp) available. Carefully peel the shells off the shrimp, ensuring that the meat remains intact. Remove the tails as well.
2
Devein the Shrimp
Using a small knife or a deveining tool, make a shallow incision along the back of each shrimp to remove the dark vein. Rinse the shrimp under cold water to ensure they are clean.
3
Chill the Shrimp
Once cleaned, place the ebi in a bowl of ice water for about 10 minutes to firm them up and enhance the texture. Drain and pat dry carefully with a paper towel.

4
Arrange the Ebi
On a clean serving plate, artfully arrange the ebi. You can slice them in half for a more elegant presentation or leave them whole for a classic sashimi style.
5
Add Condiments
In a small serving bowl, pour the soy sauce and place a small dollop of wasabi next to it. Add a side of pickled ginger as a palate cleanser.
6
Garnish
Sprinkle microgreens or place shiso leaves around the ebi for a fresh and colorful garnish.