Ebi Sumibi-Yaki
Thomas J. Story
Ebi Sumibi-Yaki, or grilled blue prawns, is a simple yet flavorful dish. Marinated in light soy sauce and olive oil, the prawns are grilled and finished with a rich butter sauce. This dish brings out the natural sweetness of the prawns.
How to Make It
1
Marinate the Prawns: Lightly salt the prawns and drizzle with light soy sauce and extra virgin olive oil. Let marinate for at least 10 minutes.
2
Prepare the Butter Sauce: Heat the butter, ginger, garlic, nira, salt, soy sauce, and lemon juice in a pot. Bring to a boil and let simmer for 1 minute.
3
Grill the Prawns: Grill the marinated prawns over a charcoal grill at medium heat until the sides start to turn orange, about 2 minutes. Flip the prawns to cook the other side, about 2 minutes more.
4
Serve: Remove the prawns to a plate and spoon the butter sauce over them.
Ingredients
16 pcs. blue prawns, shelled and deveined (keep head on)
light soy sauce
extra virgin olive oil
For the Butter Sauce
½ lb unsalted butter
1 tbsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tbsp nira (Japanese chives), finely chopped
¼ tsp kosher salt
¼ tsp light soy sauce
¼ lemon, juiced
Directions
1
Marinate the Prawns: Lightly salt the prawns and drizzle with light soy sauce and extra virgin olive oil. Let marinate for at least 10 minutes.
2
Prepare the Butter Sauce: Heat the butter, ginger, garlic, nira, salt, soy sauce, and lemon juice in a pot. Bring to a boil and let simmer for 1 minute.
3
Grill the Prawns: Grill the marinated prawns over a charcoal grill at medium heat until the sides start to turn orange, about 2 minutes. Flip the prawns to cook the other side, about 2 minutes more.
4
Serve: Remove the prawns to a plate and spoon the butter sauce over them.
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