Deep-Fried Shrimp With Panko
Learn how to make the ultimate Japanese Ebi Furai, a popular deep-fried dish made with juicy black tiger prawns coated in crunchy golden panko breadcrumbs and served with an creamy homemade tartar sauce!
what you'll need:
» bamboo skewers
» black tiger shrimp
» medium eggs
» all-purpose flour
» panko breadcrumbs
» cooking oil
» yellow onion
» hard boiled egg
» Japanese mayonnaise
» lemon juice
» salt and pepper
Make tartar sauce
Finely dice boiled eggs and yellow onion, then add to a mixing bowl with the rest of the tartar sauce ingredients. Mix thoroughly and store in the fridge until time to serve.
Clean the shrimp
Deshell and devein the shrimp, leaving the tail intact. Sprinkle with salt and cornstarch and rub it over the surface.
Wash the shrimp in a bowl of fresh water and drain. Pat the surface dry with kitchen paper.
Cut the tails diagonally and make diagonal incisions along the belly of the shrimp. Each cut should go about half way through.
Push bamboo skewers through the shrimp to keep them straight during cooking. (Soak the skewers in water or coat with oil to make them easier to remove later.)
Coat with flour
Roll the shrimp in flour and brush off the excess.
Coat with egg
Next, roll in whisked egg.
Coat with panko
Generously coat in panko. For an extra crunchy result, coat with additional layers of egg and panko.
Heat oil to 190°C (374°F) and fry the shrimp until golden. Turn occasionally to ensure even cooking.
Transfer to a wire rack to drain off the excess oil and cool for a few minutes. Carefully twist and pull the skewers to remove.
Serve with homemade tartar sauce and enjoy!
FULL RECIPE »
See the full post for more information plus tips and tricks!
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