Ebi Fry (Fried Shrimp Japanese-style)
Serves 4
25 mins prep
25 mins cook
50 mins total
Ebi Fry, an easy Japanese-style dish of shrimp dipped in egg, flour and panko, then fried until it turns to a delicious, crispy golden brown. Serve with some tartar sauce, or even on a bed of hot white rice.
Shrimp prep (for straight ebi fry)
Peel the skin off the shrimp and only leave the tail. Rinse and devein.
Optional: Mix the peeled and deveined shrimp with 1 tbsp of corn starch and then rinse (see notes).
Cut off a little bit of the end of the tail to prevent oil explosion when frying because of the water trapped there.
Make slits on the underside of the shrimp and flip it over.
Press down and bend the shrimp backwards (see notes).
Pat dry then season with salt and pepper.
Dredging
Break two eggs in a bowl and whisk it.
Season with a pinch of salt and pepper.
Add flour and mix it all together. Prepare the panko crumbs in a separate tray.
Coat the shrimp with the egg mixture then with the panko crumbs.
Heat oil over medium heat and once it's hot enough, fry the shrimp for 3-5 minutes or until golden brown.
Let the shrimp rest on a cooling rack for a few minutes and serve with tartar sauce or as a side for your favorite dish. Enjoy!
