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Ebi Fry Japanese fried shrimp featured img

Ebi Fry (Japanese Fried Shrimp with Homemade Tartar Sauce)


  • Author: Yuto Omura
  • 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)


Ingredients

Scale

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

  • 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

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. Cut the boiled eggs 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. 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, rest for 30 mins to allow the flavours to develop.)
    Final mix of tartar sauce

Prepping the Prawns

  1. De-shell the prawns and leave the tails intact. Remove the veins. (See in post for more info.)
  2. 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.
    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.
    wash prawns with cold water
  4. Dry them off with kitchen paper and transfer them to a chopping board.
    dry the prawns
  5. 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.)
    cut shrimp tails diagonally
  6. 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.
    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 step ensures the shrimp stays straight, but it's optional.
    pushing the skewer through the prawn
  8. Repeat for the rest of your prawns.

Breading and Cooking

  1. Heat up your oil to 190°C  (Approx 375°F).
  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. Press the panko down firmly to stop it from falling off.
    Roll the shrimp in panko breadcrumbs
  6. Repeat steps 2-5 for all your prawns.
  7. Optional: Coat with egg and panko one more time. The double layer will make your ebi fry extra crunchy!
  8. 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
  9. 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!
    twist and pull out the skewer
  10. Serve up your fresh, hot and crispy ebi fry with homemade tartar sauce!
    Ebi Fry (Japanese fried shrimp) served with tartar sauce, salad and lemon wedges
  11. Enjoy!

Notes

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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