Ingredients Jump to Instructions ↓

  1. 9 star anise

  2. 1 teaspoon ground coriander

  3. 1 tablespoon dried parsley flakes

  4. 2 teaspoons dried chives

  5. 1 teaspoon tobarashi (Japanese 7-spice)

  6. 2 teaspoons garlic powder

  7. 1 teaspoon salt

  8. 2 pounds (16 to 20 size) shrimp , deveined

  9. 6 tablespoons low-sodium soy sauce

  10. 6 tablespoons rice vinegar

  11. 2 tablespoons brown sugar

  12. 2 tablespoons lemon juice

  13. 2 tablespoons lime juice

  14. 2 teaspoons ginger juice from a jar of pickled ginger

  15. 2 teaspoons chopped fresh chives

  16. 1 tablespoon minced parsley leaves

Instructions Jump to Ingredients ↑

  1. Special equipment: About 4 dozen bamboo skewers soaked in water to prevent burning on grill Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle , in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour. Mix soy sauce , vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate. Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.


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