How to make delicious and crispy Japanese Ebi Fry (Fried Shrimp) with homemade tartar sauce.
Serves 2 (2-3 prawns per person)
- 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
- 4 - 6 Tiger Prawns (or similar large prawn)
- 4-6 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
- First, take your 1/8 onion and very finely dice it. Feel free to use a food processor to get it extra fine.
- Take your 2 boiled eggs and cut them into halves.
- Scoop the yolks out into a medium sized bowl.
- 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.
- Mix everything together, mashing up the egg yolks as you mix and incorporating it into the rest of the sauce.
- 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.
- Add the diced onion and egg whites to the sauce and mix well.
- Set aside in the refrigerator ready for later. (For best results, serve after 30 mins)
Prepping the Prawns
- First, deshell your prawns leaving the tail on, and remove the veins.
- 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.
- 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!
- Dry them off with kitchen paper and transfer them to your chopping board.
- 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!)
- 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.
- Lay the prawn straight down push bamboo skewer through the middle of the body lengthways. This is how ebi fry keeps its straight shape.
- Repeat for the rest of your prawns.
Breading and Cooking
- Heat up your oil to 375 degrees F (190 degrees C) in a pot or pan that is deep enough to cover the prawns.
- Arrange 3 dishes. One with flour, one with a whisked egg and one with panko bread crumbs.
- Coat the prawn with flour first, this will help the egg stick to the shrimp.
- Next roll the prawn in the whisked egg until covered.
- Lastly roll the prawn in the panko breadcrumbs until well covered.
- Repeat steps 2-5 for all your prawns.
- 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!)
- Transfer your tartar sauce to a dipping bowl and set up your serving dish with a side salad or wedge of lemon.
- 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!
- Serve up your fresh, hot and crispy ebi fry with homemade tartar sauce!
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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