Ebi Two-ways Recipe

Prepare shrimp

Pat the 12 shrimp dry with paper towels. Make 3 shallow slits across the underside of each shrimp (about 2–3 places) without cutting through the shell or tail to prevent curling. Lightly season the shrimp with 1/2 tsp of the fine salt. Keep refrigerated until ready to batter.

Make tempura batter

In a mixing bowl, combine 3 tbs all-purpose flour, 2 tbs rice flour and 1 tbs cornstarch. In a separate chilled bowl, whisk 1 large egg lightly, then add 1 cup ice-cold sparkling water. Add a few ice cubes to keep it cold. Pour the wet mixture into the dry and stir briefly with chopsticks or a fork — batter should be lumpy and cold; do not overmix.

Coat and crumb (optional extra crunch)

Lightly dust each shrimp with a bit of flour (from the reserved flour), dip into the tempura batter to coat evenly, then press into 1 cup panko breadcrumbs for an extra-crispy exterior. For a traditional tempura finish, skip the panko and fry straight from batter.

Heat oil

Pour neutral oil into a deep saucepan or fryer to a depth of at least 3 inches (about 1 l). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise slowly.

Fry shrimp

Fry shrimp in batches of 3–4 so oil temperature stays steady. Fry 2–3 minutes until golden and crisp (panko crust will brown slightly faster). Turn as needed. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Sprinkle with remaining 1/2 tsp fine salt while hot.

Keep warm

If making ahead, keep fried shrimp in a 200°F (95°C) oven on a wire rack so they stay crisp while you prepare the sautéed shrimp.

Prepare shrimp

If using tails-off for the sautéed version, pat the 12 shrimp dry and season lightly with a pinch of salt and 1/8 tsp black pepper.

Make sauce

In a small bowl combine 2 tbs light soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp honey, 1 tsp fresh lemon juice and 1/2 tsp toasted sesame oil. Stir to combine and set aside.

Sauté

Heat a large skillet over medium-high heat. Add 3 tbs unsalted butter. When butter is foaming, add 3 tsp minced garlic and sauté for 20–30 seconds until fragrant but not browned. Add the seasoned shrimp in a single layer and cook 1–1.5 minutes per side (shrimp will turn opaque and curl).

Finish with sauce

Reduce heat to medium-low, pour the soy-mirin sauce into the skillet and toss shrimp quickly to coat. Cook another 30–45 seconds until sauce is glossy and slightly reduced. Taste and adjust — add a pinch more salt or 1/4 tsp honey if needed. Remove from heat and stir in sliced scallions (reserve a few for garnish).

Prepare sauces: Mix 3 tbs Japanese mayonnaise with 1 tbs sriracha (optional) for a spicy mayo. Place pickled ginger in a small dish and cut lemon into wedges.

Plate two ways: On each plate arrange 3–4 pieces of tempura-panko shrimp (crispy) and 3–4 pieces of garlic-soy butter shrimp (sautéed). Spoon a small dollop of spicy mayo alongside the tempura shrimp. Scatter pickled ginger and microgreens or cilantro between the two styles.

Garnish and serve: Sprinkle a few flakes of sea salt over the tempura shrimp, squeeze lemon wedges over the garlic-soy shrimp to taste, and finish with the reserved sliced scallions. Serve immediately while both preparations are hot and crisp/tender respectively.