The word “Ebi” basically means shrimp, prawn or lobster in Japanese. This dish is common in Japanese restaurants and usually topped with Mentaiko 明太子 (Marinated Pollock Roe) and blow-torched to perfection. Blowtorching is a technique used in cooking to sear food quickly. I have prepared this dish using king tiger prawns as they are generally larger and have moist medium firm flesh with a rich flavour. Hope you enjoy my humble attempt in re-creating this dish at home.