- 8 Large Shrimp (with head)
- 4 Tbsp Soy Sauce
- 10 Tbsp Sake
- A pinch of Sea Salt
- 2 Tbsp Honey
- 2/3 cup Dashi Stock
Clean the prawns
Devein the shrimp using a shrimp deveiner or, a toothpick.
Trim the pointy parts of the tail and the whiskers.
Mix soy sauce, sake, sea salt, honey and dashi stock in a sauce pan and bring to boil.
Add the shrimps and cook using chopsticks or tong. Gently flip them over so both sides are soaked in the broth.
Simmer for 5 minutes until shrimps are done.
Remove from the heat and set it aside until the shrimps are cooled down.
Spread a saran wrap over a container and place the shrimps and broth inside.
Wrap it tightly so the broth won’t leak.
Keep it in a fridge until ready to serve. You can keep them in the fridge for 3 days.