Japanese Spot Prawn Appetizer w/ Black Tobiko Caviar, Shitake Mushrooms, Creamy Spicy Sauce, Yuzu Juice & Yellow Cherry Tomatoes

This adaptation of the Matsuhisa Shrimp recipe from Nobu the Cookbook is probably the closest I will get to experiencing the 'fine dining' that this restaurant offers. The dish was easy to prepare, and with a few substitutions for cost and availability, made a beautiful presentation. 

I post it here because the Creamy Spicy Sauce and the yuzu juice were two highlights I look forward to using again. Stepping out of one's comfort zone can be exciting (as in trying this recipe), but sometimes it's good enough just to eat sliced tomatoes on a piece of thick white Japanese milk bread slathered with Creamy Spicy Sauce. Just saying.

My Paleo Marin Rating: 2 Persimmons*

How to Make the Japanese Spot Prawn Appetizer:

Ingredients for Making the Japanese Spot Prawn Appetizer:

For the Prawns:

4 spot prawns, about 1 oz. each (or fresh kuruma shrimp)

Vegetable oil for deep frying

1 large shitake mushroom, stem removed, sliced lengthwise into 4 pieces

1 tablespoon clarified butter (ghee)

4 shiso leaves

4 teaspoons Black Tobiko Caviar (flying fish roe), or ostera caviar

2 teaspoons yuzu juice, separated (can also be used in pasta, salad, soup, desserts and stir fries)

Yellow cherry tomatoes, halved, for garnish, or sudechi citrus

For the Creamy Spicy Sauce:

2 egg yolks

1/2 teaspoon sea salt

Pinch of white pepper

2 teaspoons rice wine vinegar

1/2 to 1 cup olive oil (as much as required to get the consistency of mayonnaise)

1/2 garlic clove, smashed in garlic press, or 1 teaspoon chili garlic sauce, passed through a sieve

Directions for Making the Japanese Spot Prawn Appetizer:

1. Remove the heads, then shell (leaving tail on) and devein the prawns. Rinse under cold water and pat dry. Deep fry the heads in vegetable oil and set aside.

2. Heat the clarified butter in a small frying pan and cook the sliced mushrooms until tender (about 5 minutes). Flip half way through cooking. Remove to a plate with a paper towel and set aside.

3. Make a slit down the back of the prawns, flatten them, and lightly score at a 45º angle so the prawns stay flat when cooking. Do not cut through the prawns. Next, one of two options:

    a. Directions from the Cookbook: With the slit side up, place a shiso leaf underneath the top of the prawn, a slice of the mushroom at the top, and a teaspoon of Creamy Spicy Sauce over the belly. Grill or broil for 1 minute or until the shrimp turns opaque. 

    b. Directions After Making Them: As I don’t have a grill or a good broiler, next time I would first sauté the scored shrimp in a frying pan for about 15-20 seconds on each side; then, on a baking sheet, assemble the prawns, shiso, mushroom and creamy spicy sauce as above; and finally place it all under the broiler for about one minute.

4. Transfer the prawns to a serving dish. Add a dollop of black tobiko caviar and 1/2 teaspoon of yuzo juice on top. Add the halved tomatoes. Serve with the deep-fried prawn heads and extra Creamy Spicy Sauce.

Directions for Making the Creamy Spicy Sauce:

1. In a small bowl, whisk together the egg yolks, sea salt, white pepper and vinegar. Slowly whisk in the oil until it forms the consistency of mayonnaise. Be careful it does not separate. Whisk in the garlic. Store extra in fridge.

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Recipe adapted from Nobu the Cookbook available here.

For Another Seafood Appetizer Option, See Link in Photos Below:

Thomas Keller’s ’Smoked Salmon
on Sesame Crisps’ 2 Ways (GF)

Thomas Keller’s ’Smoked Salmon
on Sesame Crisps’ 2 Ways (GF)

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.