Description
Bring the elegance of a high-end Japanese izakaya to your kitchen. Our Vannamei Nobashi Ebi (stretched shrimp) are meticulously hand-stretched to achieve that iconic, elongated shape perfect for professional-grade tempura. Using only premium white shrimp, these are peeled, deveined, and "stretched" to ensure they stay straight and stunning throughout the cooking process.
Fishta shrimp are one of our flagship products, raised in our own ponds with sustainable farming practices and fed with natural, antibiotic-free, plant-based feed, ensuring they are healthy and nutritious. Available in 350-gram trays.
Why Choose Our Nobashi Ebi?
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Uniformly Stretched: Expertly prepared to prevent the natural "curl" of the shrimp, giving you that signature long, elegant silhouette seen in luxury bento boxes.
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Superior Snap: We use succulent Vannamei shrimp known for their sweet, mild flavor and firm, "snappy" bite that holds up under high heat.
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Kitchen Ready: Peeled and Deveined with the tail left on for a beautiful presentation. No prep work required—just coat, fry, and serve.
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High Yield: The stretching process maximizes the surface area, ensuring a perfect ratio of light, airy batter to juicy shrimp in every bite.
Master the Menu
| Dish | Preparation |
| Classic Ebi Tempura | Dip in ice-cold tempura batter and deep-fry at 180°C for a golden, lacy crunch. |
| Ebi Fry | Coat in flour, egg, and Panko breadcrumbs for a hearty, crunchy Japanese staple. |
| Gourmet Canape | Poach quickly and serve upright in a shot glass with spicy cocktail sauce. |
| Sushi Topping | Lightly steam and use as a base for Ebi Nigiri or long Dragon Rolls. |
Chef’s Secret: The "Ice Bath" Batter
For the ultimate restaurant-quality tempura, make sure your batter is ice-cold and slightly lumpy. The temperature shock between the cold batter and hot oil creates the "blossom" effect, making the Nobashi Ebi look twice as large and incredibly crispy.
Pairing Tip: Serve with a side of Tentsuyu (tempura dipping sauce) mixed with grated daikon radish and a touch of ginger to balance the savory crunch.
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