Abura shimo (sashimi with grilled head)

Served half sashimi, half grilled, this dish doubles your enjoyment of the botan ebi.
By epicure
Published on Thursday, 25 Apr 2013
Cuisine
Japanese
Type of Meal
Starters
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Served half sashimi, half grilled, this dish doubles your enjoyment of the botan ebi.

Serve 2 Prep time 10 minutes
Cook time 10 minutes

4 botan ebi
1.5 litres vegetable oil, for deep-frying

Garnish
3 tsp soy sauce
1 tsp wasabi
1 tsp daikon radish, grated
1 sprig Japanese basil leaves and flowers (available at Japanese supermarkets)
juice from ½ lime or lemon

• Remove prawn’s head and thread a bamboo skewer through. Leave body shell intact.
• Quickly grill the head for about 6 to 7 minutes over an open flame, or in an oven.
• Skewer the body, and deep-fry in oil for about 30 seconds.
• Remove and dip into a bowl of water filled with ice-cubes for another 30 seconds.
• Remove shell from prawn, but retain the tail.
• Plate and serve with grilled head.