Suehiro Ebi

Mrs. Takeo Isoshima

• 1/2 pound fresh shrimps
• Flour
• Bamboo barbecue sticks
• 1/2 pound fish paste
• 2 teaspoons sugar
• 1/4 teaspoon salt

Push bamboo barbecue sticks down the back of shrimps between shell and flesh. Boil in salted water for 3 or 4 minutes. Drain and cool. Remove stick, shell and tail. Open from inner side and flatten out. Place skin side down in a dish or small pan. Sprinkle flour over shrimps.

Mix fish paste, sugar and salt. Spread mixture about 1/2″ thick over shrimps and steam. Some ao-noriko may be sprinkled after steaming.