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Ebi Fry and Tartar SauceTop Down view

Crispy Japanese Fried Shrimp Ebi Fry with Homemade Tartar Sauce (エビフライ)


  • Author: Yuto Omura
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 2 portions 1x

Description

How to make delicious and crispy Japanese Ebi Fry (Fried Shrimp) with homemade tartar sauce.

Serves 2 (2-3 prawns per person)


Scale

Ingredients

Tartar Sauce

  • 1/8 White onion (25g)
  • 2 Peeled hard boiled egg (about 10 mins of boiling)
  • 4 tbsp Mayonnaise (Preferably Japanese Mayonnaise)
  • 1 tbsp Lemon juice
  • 2 tsp Sugar
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1 pinch Parsley

Ebi Fry

  • 46 Tiger Prawns (or similar large prawn)
  • 46 Bamboo skewers (A little longer than the prawns)
  • 2 pinch Salt
  • 1 tsp Corn starch
  • 1 Egg
  • 30g Flour
  • 50g Panko breadcrumbs
  • Oil for deep frying

Instructions

Tartar Sauce

  1. First, take your 1/8 onion and very finely dice it. Feel free to use a food processor to get it extra fine.
  2. Take your 2 boiled eggs and cut them into halves.
    cut boiled eggs in half
  3. Scoop the yolks out into a medium sized bowl.
    scoop out the yolks
  4. Add 4 tbsp of mayonnaise, 2 tsp sugar, 1 tbsp lemon juice and a pinch of salt, pepper and dry parsley to the egg yolks.
    Add the mayonnaise and the seasonings
  5. Mix everything together, mashing up the egg yolks as you mix and incorporating it into the rest of the sauce.
    mix up the egg yolk, mayonnaise and seasonings
  6. With a sharp knife, finely dice the egg whites. Cut it as small as possible, don’t use a food processor for this part as the egg white will lose its texture.
    dice the egg whites
  7. Add the diced onion and egg whites to the sauce and mix well.
    add the diced egg whites to the mixture
  8. Set aside in the refrigerator ready for later. (For best results, serve after 30 mins)
    Final mix of tartar sauce

Prepping the Prawns

  1. First, deshell your prawns leaving the tail on, and remove the veins.
  2. Put the prawns in a bowl with 2 pinches of salt and a tsp of corn starch and rub it over the surface of the prawns. The salt is to dehydrate them so they fry better and the corn starch helps clean them out.
    salt and baking soda on prawns
  3. After a few minutes run the prawns under cold running water to rinse off the salt and corn starch, you will notice how clean they look!
    wash prawns with cold water
  4. Dry them off with kitchen paper and transfer them to your chopping board.
    dry the prawns
  5. Next we are going to cut the tails. Place the shrimp on its side and 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. (This stops oil from splattering out when it’s frying and it looks nicer too!)
    cut shrimp tails diagonally
  6. Turn the prawn so the underbelly 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.
    make diagonal incisions across the belly of the prawn
  7. Lay the prawn straight down push bamboo skewer through the middle of the body lengthways. This is how ebi fry keeps its straight shape.
    pushing the skewer through the prawn
  8. Repeat for the rest of your prawns.

Breading and Cooking

  1. Heat up your oil to 375 degrees F (190 degrees C) in a pot or pan that is deep enough to cover the prawns.
  2. Arrange 3 dishes. One with flour, one with a whisked egg and one with panko bread crumbs.
  3. Coat the prawn with flour first, this will help the egg stick to the shrimp.
    coat the shrimp with flour
  4. Next roll the prawn in the whisked egg until covered.
    Egg wash the shrimp
  5. Lastly roll the prawn in the panko breadcrumbs until well covered.
    Roll the shrimp in panko breadcrumbs
  6. Repeat steps 2-5 for all your prawns.
  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 prawn is cooked all the way through when the bubbling is not so noisy or intense. But prawns cook pretty quickly so you can tell mostly from the golden colour!)
    golden ebi fry deep frying
  8. Transfer your tartar sauce to a dipping bowl and set up your serving dish with a side salad or wedge of lemon.
  9. Put the prawns on a wire rack and allow any excess oil to drip off. Remove the skewers carefully by twisting slowly and pulling them out. Be careful as they will be very hot!
    twist and pull out the skewer
  10. Serve up your fresh, hot and crispy ebi fry with homemade tartar sauce!
    Ebi Fry with Salad and Tartar Sauce
  11. Enjoy!

Notes

You can make your tartar sauce and prep the prawns ahead of time, leaving the frying for later.

The tartar sauce can be kept in the refrigerator for 1-2 weeks depending on the freshness of your ingredients!

You can freeze your ebi fry for up to one month (fried or unfried!)

When testing the oil temperature, you can drop a piece of panko in there. If it sizzles and floats at the top, the oil is ready!

  • Category: Seafood
  • Method: Deep fry
  • Cuisine: Japanese

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