Tag Archives: 海老

Shrimps Rillettes

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

Here is a light and healthy recipe made with shrimps!

Shrimps Rillettes!


-Shrimps/prawns: 250 g (black tiger if available)
-Olive oil: as appropriate
-Brandy: as appropriate

A Butter:
-Butter: 1/2 tablespoon
-Garlic: 1/2 teaspoon (chopped finely)
-Carrot: 1 tablepoon (chopped finely)
-Parsley: 1 sprig (chopped finely)
-Tomato juice: equivalent of 3 medium-sized tomatoes

B Butter
-Butter: 125 g (1/4 pound)
-Salt: a little
-Cayenne pepper/Chili pepper: as appropriate


-Fry the shrimps/prawns whole with their shells in olive oil until their insides are cooked. Flambe them with Brandy. Once compeltely cooled down, extract the flaesh out the shell and mince the flesh very finely.

-In a pan drop the A butter and all chopped vegetables and fry until soft. Pour the tomato juice and stirby hand. Let simmer over a weak fire for 20~30 minutes.

-Pass the shrimps and vegetables through a sieve/chinois to obtain a paste.

-In a bowl drop the B butter and let it warm up to room temperature. Add sieved shrimps and vegetables and mix thoroughly until you obtain a smooth paste. Check taste. Add salt and cayenne pepper as appropriate. Leave inside refrigerator for at least a couple of hours.

-Before eating it, bring it back to room temperature and serve with thin slices of French bread. There should be enough for 10 people (as an appetizer!)

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Cuisine: Sauteed Prawns/Professional Recipe

The Japanese are a bit crazy about prawns, but when you look at the mind-bogling varieties available in this country, no wonder i’m gladly following into their steps.

I have already introduced the basic professional recipe for Japanese-style deep-fried prawns.
Here is another easy-to-follow basic professional recipe for sauteed prawns.
I will skip quantities as this is a general recipe opened to variations.
Incidentally Sauteed Prawns in Jpaanese is Ebi Itame/海老炒め.

-Wash the prawns. Sponge off the water. Take heads off. Cut the prawns along the back across the shell as deep as one third from the tail to half the thickness by the “head end”.

-Get rid of the innrds by inserting a toothpicke under them and pulling upwards. Clean the flesh with some kitchen paper.

-Prepare a light batter with 2 tablespoons of flour, a lttle salt and pepper, and water.
Dip the prawns in it completely, including inside the cut.

-Prepare a filling with finely chopped garlic and parsley, salt and pepper to taste and some cornstarch (just enough to hold it!).
Fill the slit made along the back of the prawns with it.
The batter you have dipped the prawns will add the necessary zest.

-Pour oil in a fry pan and heat.
Place the prawns with their indented back down. Press with the ladle long enough to help the heat penetrating the whole prawn.
Turn prawns onto their side and cover with lid.

-Once the prawns are 95% cooked, take off lid, pour some japanese sake (or barndy) and stir around once. If you think that your prawns lack a bit of zip, add salt (little, please!), pepper and chili pepper (or other spices) before adding the sake.

-Serve immediately!

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Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham


Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste


-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

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Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn


Kuruma Ebi, or Japanese Imperial Prwan, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially grown for some time until diseases put a momentary stop.
The prawn has steadily become a rare morsel. Altogether, natural and human raised specimen, the annual catch amounts only to 2,000 tonnes.


Raw, or


boiled, they make for great decoration on top of suucculent taste!


They are very much appreciated a sashimi, especially after having been made to “dance” in Japanese sake!


Grilled on the stick would tempt many an officionado!


They make for extravagant tempura!


As sushi Nigiri, they are equally popular raw, or



If you the chance to buy tem alive (In shizuoka, we do have them kicking), put them in a pan with Japanese sake under a lid. Wait until they have grown “quiet”, and prepare them right away!

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Crustacean Species 5: Ise Ebi/Japanese Spiny Lobster


Ise Ebi, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.


As o-tsukuri/sashimi plate they are quite spectacular!


For a closer look!


And of course as sushi nigiri!

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Crustacean Species 4: Amaebi/Alaskan Pink Shrimp-Pink Shrimp


Amaebi (in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

In Japan, it is also known as Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

The season in Japan is Winter, although it can be found all year round thanks to large imports from Greenland and Canada. Yearly domestic catch amount to 2,000 tonnes in Hokkaido and 800 tonnes in Ishikawa Prefecture.

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!


They are great as sashimi on their own, in salads or as part of a larger sashimi plate such as served i Tomii in Shizuoka:


Of course, as sushi, they are a superb morsel!


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Crustacean Species 3: Shako-Squilla


The Squilla or “Shako” (蝦蛄in Japanese) is a delicacy that appears on the sushi bar counters from April to Summer, although different varieties can be found in Hokkaido markets (Otaru City in particular) almost all year round.
You will discover it under names such as “Shaku” and “Gazaebi”.
They are actually caught in almost all Japanese seas, but the best are supposed to originate from Hokkaido.


Like any crustaceans, they can be eaten in many ways.
The Japanese favour the small kind with a violet back. I had the opportunity to buy some very large specimen in Otaru, and eat them just boiled and served with rice vinegar mixed with a little Japanese mustard, or in salads.
They almost disappeared from Tokyo Bay in the 1960’s but reappeared in the 1970’s. Most fishermen in the Kanto area will place them in boxes themselves to sell them directly at fish markets. The market value can vary wildly, but look for the genuine harbour markets and buy them yourself.


Naturally, they are most popular as nigiri sushi. Customers jokingly ask for “garage” (in English) as “shako” also means (different kanji, of course) “garage”!

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