Ebi Fry (Japanese Breaded and Deep-Fried Shrimp) Recipe
A Japanese culinary staple, Ebi fry consists of crispy, deep-fried breaded shrimp typically served with a tangy tartar sauce or a savory tonkatsu sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat oil in a deep pan to 340-360 F. Prepare a plate with paper towels for draining.
-
Clean shrimp by removing shells, leaving tails intact. Devein if necessary by slitting the back and removing the vein.
-
Make small incisions on the shrimp's stomach side and gently press to straighten them, then pat dry.
-
Prepare three dishes: one with flour seasoned with salt and pepper, one with beaten egg, and one with panko breadcrumbs.
-
Dredge each shrimp first in seasoned flour, then in egg wash, and finally coat completely with panko breadcrumbs.
-
Fry breaded shrimp until golden brown, turning once, then transfer to the prepared plate to drain.
-
For tartar sauce, combine chopped boiled egg, minced onion, pickles, and mayonnaise; season with salt and pepper.
-
Serve ebi fry immediately with tartar sauce (or tonkatsu sauce) and shredded cabbage.