Peel and de-vein the shrimp. Rub the katakuriko, and rinse it off to clean the shrimp. Butterfly the shrimps from the underside and make small cuts (see Hints).
Mix the ★ ingredients together to make the marinade. Marinate the shrimp in the refrigerator for at least an hour.
Drain the shrimp and coat with katakuriko. Pan fry on both sides in olive oil (on medium-high heat). Transfer to serving plates, garnish with radish sprouts, and it's done!
Story Behind this Recipe
My mother gave me one of her best recipes.
Make several cuts in the shrimp perpendicular to the shrimp body on the inner curved side. This way they will cook up straight. Turn the shrimp over several times as they marinate so that they're evenly flavored.