This is the Calbee Kappa Ebisen Amaebi. This was part of their ‘Ebisen’ series that used whole seasonal shrimp in each flavour: amaebi for winter, sakuraebi for spring, and shiroebi for summer.

The ebisen were crafted using a process akin to traditional prawn crackers: whole shrimps were ground and combined with various ingredients to create a paste. This paste was steamed, extruded into sheets, cut into smaller strips, dehydrated, deep-fried, and finally dusted with additional seasoning.

The crackers were about 5 mm in diameter and varied in length from 4-5 cm. They were a pale golden yellow hue and dusted in a fine white seasoning.

The crackers had a light and crisp texture and a strong shrimp aroma. The initial umami flavour from the seasoning on the surface developed with the distinct sweetness of the amaebi shrimp infused in the cracker itself. This oceanic savouriness carried a fresh sweetness unique to the shrimp, without any sugary notes. The flavour of the sea remained prominent throughout, culminating in a melt-in-the-mouth sensation towards the end, with the taste lingering in the aftertaste, enticing us for another cracker.

Overall, the pronounced shrimp flavour and delicate crispness of these crackers surpassed those in Nongshim’s similar product, which tended to be denser in texture and lacked in flavour intensity.

This Calbee Kappa Ebisen Amaebi contained 50 g. It was produced in Japan and purchased in Sydney, Australia in 2024.