|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ebi fry, is a popular Japanese dish of shrimp that is breaded and deep fried and served with tonkatsu sauce or tartar sauce. This dish is commonly made at home, but it is also a classic "yoshoku", or Western, dish that is often found on the menu of Japanese restaurants and cafes. It is also a popular bento lunch item.
Ebi fry differs from another popular Japanese dish, shrimp tempura, in that the batter used to coat the shrimp is different. Ebi fry is coated in flour, then dipped in an egg wash, and then coated with coarse panko bread crumbs to create a thick breaded exterior. On the other hand, shrimp tempura is dipped in a batter made of a mixture of flour, starch, and egg to create a light crunchy exterior.
Recipe Article Updated by Judy Ung.
For the Shrimp:
12 large shrimp, deveined, tails on
1/4 cup all-purpose flour
1 large egg, gently beaten
1 cup panko breadcrumbs
Canola oil, for frying
For the Tartar Sauce:
1 large egg, boiled, finely chopped
2 tablespoons finely minced onion
2 tablespoons finely minced pickles
4 tablespoons mayonnaise
1 dash kosher salt, or to taste
1 dash freshly ground black pepper, or to taste
1/2 cup finely shredded green cabbage, optional
Gather the ingredients.
Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove the black innards, using a toothpick to lift vein out.)
Make a few incisions on the stomach side of the shrimp and lightly press the back of the shrimp to straighten it out. This will prevent shrimp from curling when cooked.
Pat shrimp dry using paper towels.
Set up a work station with three shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.
First, dust the shrimp in flour lightly.
Then, dip the flour coated shrimp in the egg wash.
Finally, place the shrimp in the panko dish and make sure that the shrimp is coated completely with panko bread crumbs.
In a deep pan, heat oil to about 340 to 360 degrees F. Set up large plate or platter covered with paper towels to drain the shrimp after its been fried.
Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.
Make tartar sauce if you prefer to using Japanese bottled tonkatsu sauce: mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.
Place ebi fry on a plate along with some tartar sauce on the side and finely shredded cabbage. Serve immediately.