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1
Cleanly remove the shrimp shell all the way to the tail (Using black tiger shrimp or vanamay shrimp).
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2
If you fold the triangular portion of the tail and pull it off as shown in the photo, then you will be able to remove it cleanly.
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3
Cut a slit into the backs, remove the digestive tract, and sprinkle a tablespoon of sake.
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4
Cut the green onions into small pieces (finely chop the entire onion if using white onions), and add all of together in a bowl and mix.
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5
Shred the cabbage, and arrange on a plate.
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6
Add flour and katakuriko into a plastic bag in a 1:1 ratio, add the shrimp, and shake to coat the shrimp.
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7
Add a large amount of sesame oil to a pan, and saute the shrimp.
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8
Flip the shrimp over, cover with a lid, and cook for an additional minute.
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9
They are done once they are cooked through on both sides and have curled up nicely like those shown in the photo above!
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10
Remove the shrimp from the heat, add to the bowl from step 4 and toss...
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11
Make a small dent in the middle if the cabbage, place the shrimp on top, and it is done!
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12
(I used 3 outer leaves of cabbage here.)
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13
This time I used black tiger shrimp and green onions.
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14
Freeze and use in bentos.
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15
Using the same method, I also recommend using chicken that's been cut into bite sized pieces.
