Spicy Shrimp Sashimi At Home

1. 1

   1. Combine first 6 ingredients

2. 2

   2. Add the mayonnaise preparation to the shrimp and gently toss

3. 3

   3. Leave at room temperature not more than 20 minutes or if desired it can be served cold.

4. 4

   4. Just prior to serving add the 1/2 cup Tenkasu so that the crispiness is there with every chopstick bite

5. 5

   5. Dip in soy sauce if desired; pickled ginger as well.

6. 6

   Optional

7. 7

   I also plated some of the Sashimi on crisp Romaine Lettuce leaves and topped that with slices of Avocado.

8. 8

   As well, while shopping at the Japanese Grocery store I saw vacuum packed Tempura which are ready to fry. I bought this on a lark to see the taste and when fried a la minute (to order) it was really tasty. Remember frying oil must be between 300-350 to get the crispiness quickly so that your Tempura does not soak up the oil

9. 9

   ***I have a fear of tapeworm - an illogical fear. Before I make any uncooked fish at home whether for Sashimi or Sushi I freeze my fish overnight or longer. Then I defrost it and use it raw. The freezing kills the Parasites that cause tapeworm. I don't even trust my fishmonger - as I said it is an illogical fear.

* Per serving · 4 servings · Values may vary.

No additional tips available.