Prawns (Ebi — Japanese)
Ebi · Kuruma ebi · Amaebi
Prawns (Ebi — Japanese): what every chef needs to know
Ebi (prawns) together with tuna and salmon form the three pillars of Japanese seafood in commercial kitchens. In Japanese cuisine, prawns are used raw (amaebi sashimi), cooked (ebi sushi), breaded (ebi furai), deep-fried in tempura batter (ebi tempura), and grilled (yakiebi). CRUSTACEAN ALLERGEN (EU Big 14): prawns are crustaceans. One of the most common and serious food allergies. Anaphylactic shock is possible. Strict separation from non-crustacean preparations is an absolute kitchen requirement. Two professional categories: kuruma ebi for sushi and tempura; amaebi (sweet prawn, 10–15 cm, extremely sweet for raw sushi use). Professional tempura chefs make 5–7 small incisions on the underside of the prawn to prevent curling during frying: each cut is precisely 2 mm deep.
Prawns (Ebi — Japanese): nutritional values per 100g
Based on unprocessed product. Source: Japanese Food Composition Tables 2023 / NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: Japanese Food Composition Tables 2023 / NEVO 2023.
Prawns (Ebi — Japanese): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
the koningin of the tempura: large tijgergarnalen in a airy, flinterdun tempurabeslag deep-fried to goudgeel. served with grated daikon and tentsuyu-dipsaus. the standard waarop each tempura-chef is beoordeeld.
boiled and gevlinderde prawn on a vingerreep sushirijst with a small druppel wasabi. the sweet, soft texture of ebi is one of the most toegankelijke sushi-types for westerse gasten.
fried shrimp gedresseerd with Kewpie-mayonnaise (Japanese mayonnaise with rice vinegar) and chilli sauce. a popular modern Japanese fusie That in sushi-restaurants wereldwijd is served.
Prawns (Ebi — Japanese): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
shrimp cleaning, staartje intact let for handvat. just before deep-frying through ijskoude tempurabatter halen: cold batter reageert otherwise on the hete fat and provides a luchtiger, dunner batter. maximum 2-3 stuks per turn to vettemperatuur stabiel to houden.
shrimp boil with tandenstokers ingestoken for rechte vorm. after boil directly in ice water and vlindersnede along the buikzijde. Vlindersnede provides the classic platte nigiri-vorm. on sushirijst with small wasabi-druppel.
fresh amaebi-shrimp mogen raw are served but vereisen vriesbehandeling (-20°C, 24 hours) for anisakis-preventie. in European context: EU Verordening 853/2004 required vriesbehandeling, also for shrimp.
Prawns (Ebi — Japanese): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Prawns (Ebi — Japanese): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh North Sea grey shrimp: August–November. Tiger prawns and Asian species available year-round as frozen import products.
Prawns (Ebi — Japanese): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Prawns (Ebi — Japanese): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fruity, floraal-fresh ginjo-sake pairs perfectly with the sweetness of boiled ebi in sushi. cold served strengthens the fresh contrast.
- Niigata
- Fushimi
the minerality and fine bellen of brut Champagne cleansen the palate after rich ebi tempura. a classic combination for fine dining.
- Reims
- Épernay
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Prawns (Ebi — Japanese)
May I serve prawns raw for sashimi?
Yes, but with mandatory freezing treatment: -20°C (-4°F) for a minimum of 24 hours (EU Regulation 853/2004, Annex III). This destroys anisakis larvae. Only specific species (amaebi, botan ebi) are suitable for raw consumption. Always use a certified supplier with documentation.
What is the difference between kuruma ebi and regular tiger prawns?
Kuruma ebi is the Japanese variant with a specific sweet flavour profile and firm texture. European black tiger prawns (Penaeus monodon) are similar in size but have a slightly firmer texture. For authentic Japanese results, kuruma ebi is superior but more expensive.
How do I professionally devein prawns?
Cut open the back along the second to last segment with a sharp knife and remove the black thread with the knife tip or a toothpick. For tempura: remove the digestive tract but keep the tail intact as a handle. For sushi: remove the digestive tract via the underside.
At what temperature should you store Prawns (Ebi — Japanese)?
Store Prawns (Ebi — Japanese) at 0-2°C (raw fresh), -18°C (frozen), -20°C (vriesplight rawe consumptie), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Prawns (Ebi — Japanese) professionally?
The primary professional technique for Prawns (Ebi — Japanese) is Tempura (deep-frying) at 170-175°C for 2-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Prawns (Ebi — Japanese) contain allergens?
Prawns (Ebi — Japanese) contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Prawns (Ebi — Japanese)
Professional substitutes for prawns (ebi — japanese) in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
