I am about to start dabbling in making Sushi at Home. My favorite is Ebi, but I am not sure how to make it.
I got the rice part down, but I don’t know how to get the shrimp just right.
The texture and taste aren’t exactly like normal boiled shrimp.
Is it really just a chilled, but boiled shrimp slices down the middle?
What size Shrimp is needed?
Anything I am missing?
Cooking questions usually do best in Cafe Society, so I’ll move this thread over there.
bibliophage
moderator GQ
I though they were some special kind of shrimp, but apparently not. Here’s a recipe that suggests that they get a little sweet pickling treatment after they are cooked:
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Prawns&Recipe_id_int=4033
Excellent. Thanks for that link!