FAQ

Amaebi Sashimi Ingredients: Amaebi Soy sauce Wasabi Sliced scallions Instructions: Peel and clean the amaebi, reserving the heads and tails. Slice the amaebi meat into thin pieces and arrange on a plate. Serve with soy sauce and wasabi, and sprinkle with sliced scallions.

Fried amaebi heads are a delicious Hawaiian delicacy that can be served as an appetizer or a side dish. Here's a simple recipe to make them: Ingredients: 8-10 fresh amaebi heads 1/2 cup all-purpose flour 1/2 cup cornstarch 1 tsp salt 1/2 tsp black pepper 1/2 cup cold water Oil for frying Lemon wedges, for serving Instructions: Rinse the amaebi heads thoroughly and pat them dry with a paper towel. In a shallow dish, mix together the flour, cornstarch, salt, and pepper. Gradually add the cold water to the flour mixture, whisking until the batter is smooth and has a thick consistency. Heat the oil in a deep-fryer or a heavy-bottomed pot over medium-high heat. Dip the amaebi heads into the batter, coating them evenly. Fry the amaebi heads in the hot oil until they are golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon or a wire mesh skimmer to remove the fried amaebi heads from the oil and transfer them to a paper towel-lined plate to drain off the excess oil. Serve the fried amaebi heads hot, garnished with lemon wedges. Enjoy your crispy and delicious fried amaebi heads!

Garlic butter ama ebi is a mouthwatering seafood dish that is perfect for any occasion. Here is a simple recipe to make garlic butter ama ebi: Ingredients: 8-10 fresh ama ebi 4 tablespoons unsalted butter, melted 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice Salt and pepper, to taste Instructions: Rinse the ama ebi under cold running water and pat them dry with a paper towel. In a small bowl, mix together the melted butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Preheat your grill to high heat or preheat your oven to 400°F (200°C). Brush the garlic butter mixture onto the ama ebi, making sure to coat them evenly. Grill the ama ebi over high heat for 2-3 minutes on each side, or until they turn pink and are cooked through. Alternatively, place them on a baking sheet and bake in the oven for 5-7 minutes. Serve the garlic butter ama ebi hot, garnished with additional chopped parsley and lemon wedges, if desired. Enjoy your delicious garlic butter ama ebi!

Tempura ama ebi is a popular Japanese dish that features crispy fried shrimp served with a light and fluffy batter. Here's a simple recipe to make tempura ama ebi at home: Ingredients: 8-10 fresh ama ebi 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1 cup cold water Ice cubes Oil for frying Instructions: Rinse the ama ebi under cold running water and pat them dry with a paper towel. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold water to the flour mixture, whisking until the batter is smooth and has a thick consistency. Add a few ice cubes to the batter and stir gently to keep it cold. Heat the oil in a deep-fryer or a heavy-bottomed pot over medium-high heat. Dip the ama ebi into the batter, coating them evenly. Carefully place the battered ama ebi into the hot oil and fry until they are golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon or a wire mesh skimmer to remove the fried ama ebi from the oil and transfer them to a paper towel-lined plate to drain off the excess oil. Serve the tempura ama ebi hot, garnished with grated daikon radish, soy sauce, and lemon wedges, if desired. Enjoy your delicious tempura ama ebi!

Ama ebi, or sweet shrimp, is a popular and delicious seafood in Hawaii, especially on the island of Kauai. Here are some of the best ways to serve or eat ama ebi from Kauai: Sashimi: Ama ebi is commonly served as sashimi, which is thinly sliced raw seafood that is usually eaten with soy sauce and wasabi. To enjoy the fresh and sweet flavor of the shrimp, you can eat it raw with a small dab of wasabi and a touch of soy sauce. Grilled or broiled: Another popular way to cook ama ebi is to grill or broil it. This method enhances the sweetness of the shrimp and adds a smoky flavor. Brush the shrimp with some garlic butter or a light teriyaki glaze before grilling or broiling to add some extra flavor. Tempura: As mentioned earlier, tempura is a popular Japanese dish that features crispy fried seafood and vegetables. You can make ama ebi tempura by dipping the shrimp into a light batter and frying it until it is crispy and golden brown. Poke: Poke is a Hawaiian dish that typically consists of raw fish, soy sauce, and various other ingredients such as seaweed, onions, and sesame seeds. You can make ama ebi poke by marinating the raw shrimp in a soy sauce and vinegar mixture with some chopped onions, green onions, and sesame seeds. Ama ebi sushi: Ama ebi is also commonly used as a sushi ingredient. Ama ebi sushi typically consists of a sweet shrimp that is boiled and then served raw, topped with some ponzu sauce and grated daikon radish. No matter how you choose to enjoy ama ebi from Kauai, make sure to savor its sweet and delicate flavor!

Amaebi risotto is a delicious and creamy dish that combines the delicate sweetness of amaebi with the rich and savory flavors of a classic risotto. Here's a simple recipe to make amaebi risotto at home: Ingredients: 1 cup Arborio rice 4 cups chicken or vegetable broth 1/2 cup white wine 1/4 cup grated Parmesan cheese 1/4 cup unsalted butter 1 shallot, finely chopped 1 clove garlic, minced 1/2 lb. fresh amaebi, peeled and deveined 2 tbsp. olive oil Salt and pepper, to taste Fresh parsley, chopped, for garnish Instructions: Heat the olive oil in a large saucepan over medium heat. Add the chopped shallot and garlic, and sauté until the shallot is translucent and the garlic is fragrant. Add the Arborio rice to the pan, and stir to coat it evenly with the oil. Cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and stir constantly until it has been absorbed by the rice. Gradually add the chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting until each addition has been absorbed by the rice before adding the next. Meanwhile, heat the butter in a separate pan over medium-high heat. Add the peeled and deveined amaebi to the pan, and sauté for 2-3 minutes, or until they are cooked through and turn pink. Once the rice is tender and creamy, add the grated Parmesan cheese and stir until it has melted and incorporated into the risotto. Season the risotto with salt and pepper to taste. Divide the risotto among serving bowls and top each with the sautéed amaebi. Garnish with chopped fresh parsley, and serve hot. Enjoy your delicious amaebi risotto!