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.
This recipe, and others like it, can be found in the article “These Ridiculously Delicious Yakitori Recipes Will Have You Grilling This Fall.”
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.
Search All of Sunset's Recipes
The Latest
Two Comets Are on Their Way to Our Skies in October—Here’s How to See Them
