Ebi Fry (Japanese Panko-Crusted Shrimp)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
In yoshoku, the Western-style cooking Japan developed after the Meiji era, fried shrimp come out long and straight with the tail on.
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The straightness comes from three or four shallow cuts on the belly side and a press with the palm before breading. The panko is laid on lightly rather than pressed, and tartar sauce or tonkatsu sauce goes alongside.
Ingredients
Instructions
- 1
Peel 10 large shrimp, leaving the tails attached for handling.
Remove the vein from the back, make 3 to 4 shallow cuts along the belly, then press each shrimp gently against the board until it stays straight.
- 2
Pat the shrimp dry, then season evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Rest for 5 minutes so the seasoning settles, and blot again if the surface looks wet before coating.
- 3
Set up 40g flour, 1 beaten egg, and 100g panko in that order.
Dust each shrimp thinly with flour, shake off excess, dip in egg, then cover with panko using light pressure so the flakes stay airy.
- 4
Pour 500ml frying oil into a deep pot and heat it to 170 to 175C.
Fry only 3 to 4 shrimp at a time for 2 to 3 minutes, keeping the batch small so the oil temperature does not drop.
- 5
Lift the shrimp out when the panko is evenly golden and the surface feels lightly crisp.
The flesh should look opaque and springy, so avoid extending the frying time once the crust is ready.
- 6
Stand the fried shrimp on a wire rack for about 1 minute to drain, then serve while the panko is crisp.
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