Crispy Panko Fried Shrimp — Ebi Fry
A Japanese yoshoku classic, large tiger prawns coated in panko breadcrumbs and deep-fried to a shattering golden crust, served with shredded cabbage, tartare sauce, and steamed rice.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein prawns, tails on; straighten each by making 3–4 shallow belly cuts and pressing flat. Combine kewpie mayo, cornichons, hard-boiled eggs, scallions, and rice vinegar in a bowl; refrigerate. Set up breading station: flour, beaten eggs, and panko in separate shallow dishes. Shred cabbage and cut lemon into 2 wedges.
Fry 1
Heat 800ml vegetable oil to 180°C in a deep saucepan over medium-high heat. While oil heats, coat each prawn in flour, shaking off excess, dip in egg, then press firmly into panko on all sides for full coverage.
Fry 2
Working in batches of 3–4 to avoid crowding, lower prawns into hot oil. Fry 2–3 minutes, turning once, until deep golden and cooked through. Drain immediately on a rack lined with paper towel.
Plate
Divide steamed rice between two plates. Top each with fried prawns. Pile shredded cabbage alongside. Spoon tartare sauce over prawns. Drizzle tonkatsu sauce, add a lemon wedge to each plate, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.