Cooked prawn makes a great topping for nigri sushi. Cooked prawns are called Ebi, they
are prepared from large prawns. To make sure your prawn is cooked so that it is well
coloured and shaped, it is best to cook them according to thes recipe.
Prep: 5 minutes
Cook: 5 minutes
12 large raw prawns, heads removed
2 tbsp saké
1 tsp Japanese rice wine vinegar
Remove the dark vien in the prawn while keeping it whole. Place a bamboo
skewer through the shell of the prawns from the leg side (do not pass the skewer
through the flesh.
Bring a saucepan of water to the boil. Place the sake, rice wine vinegar and
salt to the pan and reduce it to a simmer. Place the prawns in the pan and cook them
for 2 minutes so that they are just cooked. Remove the prawns from the pan and
refresh them in ice cold water.
When the prawns are cold remove the skewer and peel the prawn leaving the tail
end of the shell still attached.
To butterfly the prawns make an incission on the underside of the prawns so
that you can open them up and flatten them (be careful not to cut through the
Flatten the prawn out to butterfly them for using as a topping for nigri