Got your hands on some spot prawns? Try them in ebi-style nigiri sushi or mini spot prawn and asparagus cocktails with a mayonnaise-based Louie sauce.
Last week I was having family over for drinks and appetizers, and I wanted to serve the B.C. spot prawn tails I had purchased. It was a very warm day and I thought two cold preparations of those prawns would suit that kind of weather.
Ebi-style Spot Prawn Nigiri Sushi Nigiri sushi made by topping small balls of prepared sushi with cooked, cooled, peeled and butterflied B.C. spot prawns. Serve the sushi as an appetizer, or as part of a meal, with other Japanese-style dishes.18 spot prawn tails, fresh or thawed from frozen 1 1⁄2 Tbsp granulated sugar• soy sauce and pickled ginger, to taste
Remove the skewer from each prawn. Now carefully peel each prawn, leaving the tip of the tail intact. Turn one of the prawns belly side up. Now use a very sharp paring knife to make a lengthwise slit about three quarters the way thorough the prawn. Carefully open up and butterfly the prawn where you made the slit, and then set the prawn, belly side down, on a wide plate. Butterfly the remaining prawns as you did the first one and set them on the plate, too.
When it’s cooked, spoon and spread the rice into a large, shallow-sided pan. Stir in the vinegar mixture and then cool the rice to room temperature.
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