Chicken White Slices Stuffed with Giant Shrimp ['Ebi maki']
Comments:	Mirin is a sweet Japanese wine; if impossible to find, dissolve 1/3 cup [75 g] sugar into 1 cup [250 mL] sherry wine.
Servings:	6
Ingredients	Preparation
6 steamed* giant fresh shrimp 16 cups [4 L] salted water 1 1/2 cups [375 mL] water 1 cup [250 mL] soy sauce 1 tablespoon [15 g] sugar 1 cup [250 mL] mirin [Japanese wine] 1 teaspoon [5 mL] cornstarch 1/2 cup [125 mL] cold water 6 [2-ounce / 56-g each] thin slices chicken white Salt and pepper, to taste 2 tablespoons [30 mL] vegetable oil Wooden skewers	*Peel, deveine then half shrimp lenghtwise; thread shrimp halves onto wooden skewers. Bring 16 cups [4 L] salted water to a boil; add shrimp skewers and bring back to a boil. Remove and drain shrimp skewers. Leave to cool, then remove shrimp from skewers. Into a large casserole, over medium heat, heat together water, soy sauce and sugar, stirring to completely melt sugar. Pour in mirin and bring back to a boil. Into a small bowl, well mix cornstarch into cold water. Pour into casserole, stirring until boiling; reserve hot. Roll one slice chicken white all around each cooled shrimp. Lightly salt and pepper. Into a frypan, heat vegetable oil over medium heat. Brown shrimp rolls into hot oil, until just golden. Serve shrimp wrapppers coated with a little reserved hot mirin wine sauce, remaining mirin sauce into a sauceboat.