Ebi No Mino Age – Shrimp With Shoestring Potatoes

Ebi is shrimp
Mino is straw cape used in rural Japan for protection from rain
Age means fried

• 12 large shrimps (cuttlefish, or any small fish may be used)
• ½ cup Katakuri (potato starch) or cornstarch
• 1 medium Irish potato
• Salt
• ½ cup flour
• 2 egg whites

Peel potato and cut into very fine strips. Soak in water for a few minutes, drain and dredge with potato starch or cornstarch.

Shell shrimps, remove tails, slit from back, remove veins, and pound lightly with knife (to keep flat). Sprinkle salt over cleaned shrimps.

Dredge shrimps with flour, dip in slightly beaten egg whites, roll in potato and deep fry at 375 degrees.

This is good eaten as is, but Japanese usually use a sauce made of 1 tbsp. shoyu, 1 tbsp. mirin (sweet wine), ¼ cup of dashi (soup stock) and 1 or 2 tbsp. of grated white turnip.

To use as hors d’oeuvres use small shrimp and split shrimp into half.