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Ebi Furai (Japanese Deep-fried Shrimp with Panko)
4.7 from 12 votes

Ebi Furai (Japanese Deep-fried Shrimp with Panko)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 portions
Course: Main Course, Appetizer, Dinner
Cuisine: Japanese

Ingredients

Tartar Sauce
  • 25 g yellow onion finely diced
  • 2 egg hard-boiled
  • 4 tbsp mayonnaise I use Kewpie Mayonnaise, Japanese style
  • 1 tbsp lemon juice
  • 2 tsp sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch parsley
Ebi Fry
  • 6 black tiger shrimp or similar large prawn
  • 6 bamboo skewers longer than the prawns
  • 2 pinches salt
  • 1 tsp cornstarch
  • 1 egg
  • 30 g all-purpose flour
  • 50 g panko breadcrumbs
  • neutral cooking oil for deep frying, generic cooking oil

Instructions

Tartar Sauce
    Cup of Yum
  1. Cut 2 hard-boiled egg into halves and scoop the yolks out into a medium sized bowl. Mash them and add 4 tbsp Japanese style mayonnaise, 1 tbsp lemon juice, 2 tsp sugar, 1 pinch parsley and 1 pinch salt and pepper. Mix well, finely dice the egg whites and 25 g yellow onionand mix once more. Store in the fridge until serving.
Prepping the Prawns
  1. De-shell 6 black tiger shrimp and leave the tails intact.  Place them in a bowl and rub the surface with 2 pinches salt and 1 tsp cornstarch.
  2. After a few minutes, wash the prawns in fresh water to rinse off the salt and corn starch.
  3. Drain the water and dry them with kitchen paper.
  4. Place the shrimp on a chopping board their sides with the tail folded in half and trim it diagonally. The pointy tip should be cut off and be the shorter part of the diagonal.
  5. Turn the prawn so the belly is facing up and make diagonal incisions along the whole body. The incisions should be about 1cm apart and go about 1/2 way through the prawn.
  6. Optional step: Push bamboo skewers through the prawns to ensure they stay straight during cooking. Soak the bamboo skewers or coat with a thin layer of oil to make removal easier later.
Breading and Cooking
  1. Heat up your cooking oil to 190 °C (374 °F).
  2. Start heating your oil to 190 °C (374 °F). While you wait, arrange a dish of 30 g all-purpose flour, a dish 1 egg (whisked) and one with 50 g panko breadcrumbs.
  3. Coat the prawn with flour and brush off the excess.
  4. Next, roll in the whisked egg until fully covered.
  5. Roll the prawn in the panko breadcrumbs until well covered. Press the panko down firmly to stop it from falling off.
  6. Repeat until all of your prawns are coated.Optional: Coat with egg and panko one more time. The double layer will make your ebi fry extra crunchy!
  7. Place the prawns in the hot oil and fry until golden brown. When you first place the prawns in the oil, it will bubble loudly. You know the prawns are cooked all the way through when the bubbling subsides and becomes quiet.
  8. Place the shrimps on a wire rack and allow any excess oil to drip off. If you used skewers, wait a few minutes before trying to remove them. Once the skewers are cool enough to touch, carefully twisting them and slowly pull them out.
  9. Serve up the crispy ebi fry with homemade tartar sauce!
  10. Enjoy!

Notes

  • You can make your tartar sauce and prep the prawns ahead of time. Fry just before serving.
  • Leftover tartar sauce can be stored in the refrigerator for up to 1 week.
  • Ebi fry can be frozen for up to one month (fried or unfried!)
  • When testing the oil temperature, you can drop in a piece of panko. If it sizzles and floats at the top, the oil is ready! (If it sinks, it needs more time.)