Prawn Sushi

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.

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12 Prawns

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Prep: 5 minutes
Cook: 5 minutes

Ingredients

12 large raw prawns, heads removed
2 tbsp saké
1 tsp Japanese rice wine vinegar
pinch salt

Method

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 prawn).
Flatten the prawn out to butterfly them for using as a topping for nigri sushi.