Grilled Odori Ebi with Yuzu Ponzu Sauce

Ingredients

• 12 large Odori Ebi (Japanese dancing shrimp) 12 large Odori Ebi (Japanese dancing shrimp)
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons yuzu juice 2 tablespoons yuzu juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Sesame seeds, for garnish Sesame seeds, for garnish
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, grated ginger, and minced garlic to make the marinade.
2. 2.
   Add the Odori Ebi to the marinade and let them marinate for 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the prawns from the marinade and pat them dry with a paper towel.
5. 5.
   Brush the prawns with vegetable oil and place them on the grill.
6. 6.
   Grill the prawns for 2-3 minutes on each side until they turn pink and slightly charred.
7. 7.
   In a small bowl, whisk together yuzu juice, rice vinegar, honey, and sesame oil to make the yuzu ponzu sauce.
8. 8.
   Transfer the grilled prawns to a serving platter and drizzle them with the yuzu ponzu sauce.
9. 9.
   Garnish with sesame seeds and chopped green onions.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Odori Ebi — Make sure to remove the heads and devein the prawns before marinating them. Leaving the heads intact adds visual appeal to the dish, but it's optional.

Tips & Tricks

• If you can't find Odori Ebi, you can substitute it with regular large prawns.
• For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.
• Serve the Grilled Odori Ebi with steamed rice or a side of mixed greens for a complete meal.
• If you prefer a milder sauce, reduce the amount of yuzu juice in the yuzu ponzu sauce.
• To achieve the perfect grill marks, make sure the grill grates are preheated and clean.

Serving advice

Serve the Grilled Odori Ebi as an appetizer or as part of a Japanese-inspired seafood feast. Place the prawns on a platter and drizzle them generously with the yuzu ponzu sauce. Garnish with sesame seeds and chopped green onions for an added pop of color and flavor.

Presentation advice

Arrange the grilled prawns in a visually appealing manner on the serving platter. Consider placing them in a circular pattern or stacking them on top of each other. Drizzle the yuzu ponzu sauce over the prawns, allowing it to cascade down the sides. Sprinkle sesame seeds and chopped green onions on top for an attractive finishing touch.