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.
- Cut the boiled eggs 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.
- 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, rest for 30 mins to allow the flavours to develop.)
Prepping the Prawns
- De-shell the prawns and leave the tails intact. Remove the veins. (See in post for more info.)
- Place 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.
- Dry them off with kitchen paper and transfer them to a chopping board.
- 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 makes nice presentation.)
- Turn the prawn so the belly 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 step ensures the shrimp stays straight, but it's optional.
- Repeat for the rest of your prawns.
Breading and Cooking
- Heat up your oil to 190°C (Approx 375°F).
- 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. Press the panko down firmly to stop it from falling off.
- Repeat steps 2-5 for all your prawns.
- Optional: Coat with egg and panko one more time. The double layer will make your ebi fry extra crunchy!
- 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!)
- Place the shrimps on a wire rack and allow any excess oil to drip off. If you used skewers, remove them 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. Fry just before serving.
Leftover tartar sauce can be stored in the refrigerator for up to 1 week.
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! (If it sinks it's not ready)
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Seafood
- Method: Deep fry
- Cuisine: Japanese
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