Kuruma Ebi Isobe Age

Cuisine: Japanese

Category: seafood

Servings: 4


6 scampi with heads on, shelled
1 small onion, finely chopped
1 bell pepper, finely chopped
3 to
4 asparagus, finely chopped
2 sheets sea weed
5 to
6 cups vegetable oil

2 cups water
1/3 cup soy sauce
1/3 cup mirin
pinch of bonita shavings
1 thumb-size piece of ginger


Butterfly the scampi, lay flat and butterly again. Stuff with the onion, pepper and asparagus. Roll the scampi around the vegetable filling and wrap with the sea weed. Heat the oil to 350 degrees and deep fry the scampi just until they turn pink. DIP Boil the first three ingredients for a few minutes. Add the bonita shavings. Let the sauce cool. Just before serving, using a garlic press, squeeze a drop of ginger into the sauce.

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