Salt-Cured Sweet Shrimp

• 30 shrimp Amaebi (sweet shrimp)
• 1/2 tsp Salt
• 1 tsp Shochu
• 1/2 Red chili

1. Obtain fresh amaebi (called sweet shrimp).
2. All this was 300 yen.
3. Pull the heads off the shrimp.
4. Peel the shells off too, and separate the shrimp, shells and heads.
5. The shells and heads can be used to make soup stock so don't throw them out.
6. Rinse the peeled shrimp quickly in shochu (an appropriate amount-not the 1 tsp listed with the ingredients), and pat dry with paper towels.
7. Mix the peeled shrimp with 1 teaspoon of shoshu, 1/2 teaspoon salt, and sliced red chili pepper.
8. Put the shrimp in a jar that has been sterilized in boiling water, and leave to mature for 2 days.
9. Stir it gently with chopsticks occasionally.
10. Done!
11. They are rich and plump with a refined saltiness that is delicious.
12. They don't keep well, so finish them within 2 to 3 days.
13. The shrimp shells yield great stock so don't throw them out.
14. If you make miso soup using this stock, it's sublime!
15. You can put the heads in the miso soup, or deep fry them dusted with flour.

shrimp, salt, shochu, red chili

Taken from cookpad.com/us/recipes/154469-salt-cured-sweet-shrimp (may not work)