📝 About This Recipe
Experience the delicate, buttery sweetness of Amaebi, the 'Sweet Shrimp' of Japanese high-end sushi bars. This dish celebrates the contrast between the silky, translucent raw tails and the intense, savory crunch of the flash-fried heads. It is a masterclass in texture and oceanic flavor, elevated by a touch of fresh wasabi and citrus-infused soy.
🥗 Ingredients
The Star Ingredient
- 10-12 pieces Spot Prawns or Sweet Shrimp (Amaebi) (Sashimi-grade, fresh or flash-frozen)
For the Fried Heads
- 1/2 cup Potato Starch (Katakuriko) (for dredging)
- 2 cups Neutral Oil (Grapeseed or vegetable oil for frying)
- 1 pinch Fine Sea Salt (to season after frying)
Accompaniments & Garnishes
- 4 inch piece Daikon Radish (shredded into long fine strands (tsuma))
- 1 inch Fresh Wasabi Root (grated on a sharkskin grater or fine microplane)
- 4 pieces Shiso Leaves (fresh and crisp)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
- 1/2 piece Lemon (cut into thin wedges)
- 1 pinch Microgreens or Edible Flowers (optional for plating)
Dipping Sauce
- 3 tablespoons Japanese Soy Sauce (Shoyu) (high quality)
- 1/2 teaspoon Sudachi or Lime Juice (for a bright citrus note)
👨🍳 Instructions
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1
Prepare an ice bath in a medium bowl. Gently rinse the shrimp under cold running water to remove any surface impurities.
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2
To remove the head, hold the body of the shrimp in one hand and the head in the other. Twist and pull gently; the head should come away with the digestive tract attached. Set the heads aside on a paper towel.
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3
Peel the shell off the body, leaving the very last segment and the tail fin intact for an elegant presentation.
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4
Using a very sharp petty knife, make a shallow slit along the back of the shrimp to remove the dark vein if it didn't come out with the head.
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5
Place the cleaned shrimp tails into the ice bath for 2-3 minutes. This 'shocks' the flesh, making it firm, translucent, and slightly curled.
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6
Remove tails from the ice bath and pat them completely dry with a lint-free paper towel. Moisture is the enemy of good sashimi.
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7
Prepare the heads: use a small spoon to gently scrape out any excess moisture from the cavity of the head, then dredge the heads thoroughly in potato starch, shaking off any excess.
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8
Heat the neutral oil in a small heavy-bottomed pot to 350°F (175°C).
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9
Carefully drop the shrimp heads into the hot oil. Fry for 2-3 minutes until they turn a vibrant orange-red and become airy and crisp. Drain on a wire rack and season immediately with sea salt.
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10
Assemble the plate: Create a small mound of shredded daikon (tsuma) in the center of a chilled ceramic plate. Place shiso leaves against the daikon.
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11
Arrange the chilled shrimp tails over the shiso leaves, fanning them out beautifully.
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12
Place the hot, crispy fried heads alongside the raw tails to provide a temperature and texture contrast.
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13
Add a small quenelle of freshly grated wasabi and a neat pile of pickled ginger to the side of the plate.
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14
Mix the soy sauce and sudachi juice in a small dipping bowl (mamezara) and serve immediately.
💡 Chef's Tips
Always source 'sashimi-grade' shrimp to ensure safety and the highest sweetness levels. If the shrimp are too slippery to handle, use a piece of paper towel to grip the shell. Don't skip the ice bath; it is the secret to that professional 'snap' in the texture of the meat. When frying the heads, ensure the oil is hot enough so they don't become greasy; they should shatter when bitten. Use a sharkskin grater (oroshi) for the wasabi to achieve a creamy, floral paste rather than a gritty one.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the delicate sweetness of the shrimp. A light, crisp Japanese Lager also works beautifully to cut through the richness of the fried heads. Serve as the second course of a multi-course Omakase-style dinner. Follow this dish with a light dashi-based clear soup (Osuumono) to cleanse the palate. Accompany with a side of lightly pickled cucumbers (Sunomono) for acidity.