Ebi Fry
Ebi Fry – Crispy Fried Shrimp
Juicy jumbo shrimp in a golden panko crust – served with homemade tartar sauce, makes approx. 4 servings.
Ingredients:
🦐 For Ebi Fry
- 454 g shrimp (e.g. Black Tiger, approx. 17 pieces, extra large)
- Salt (e.g. Diamond Crystal Kosher Salt)
- Freshly ground black pepper
- 60 g wheat flour
- 3 eggs (size L), beaten
- 120 g panko (Japanese breadcrumbs)
- 960 ml neutral oil for frying
🥚 For the Tartar Sauce
- 2 hard-boiled eggs, finely chopped
- ¼ onion, finely chopped
- 1 pickled cucumber (or 7 cornichons), chopped
- Salt & pepper to taste
- Juice of ½ lemon
- 4 tbsp Japanese mayonnaise (e.g. Kewpie)
🌿 Optional Garnish
- Chopped parsley
Preparation:
- 1. Tartar sauce: Mix eggs, onion, and cucumber, season with lemon juice, mayonnaise, salt & pepper, and chill.
- 2. Prepare shrimp: Remove shells, devein, lightly score the belly, clean with starch + sake, rinse and pat dry.
- 3. Set up breading station: Mix flour with salt & pepper, prepare beaten eggs and panko.
- 4. Bread shrimp: coat in flour, then egg, then panko – optionally repeat egg & panko for extra crunch.
- 5. Heat oil to approx. 190 °C. Fry shrimp in batches until golden brown (approx. 2–3 min.), drain on paper towels.
- 6. Serve Ebi Fry with tartar sauce and sprinkle with chopped parsley if desired.
Enjoy the crunch and bon appétit!
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Items 1 - 3 of 3