Ebi Fry (Japanese Fried Shrimp)
With its crispy, golden coating and umami-rich shrimp flavor inside, Ebi Fry is one of the most beloved fried dishes in Japan. Every bite offers a satisfying crunch from the coating, complemented by the shrimp's pleasantly springy texture, which bursts with natural sweetness in your mouth.
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Servings: 2
Ingredients
- 6 black tiger shrimp or other large shrimp (16/20 or 13/15 count, about 25-35 g each, is recommended)
- 1 tsp salt (for cleaning the shrimp)
- 1 Tbsp potato starch or cornstarch (for cleaning the shrimp)
- 1 Tbsp water (for cleaning the shrimp)
- a pinch of salt (for seasoning)
- a pinch of ground black pepper (for seasoning)
- about 1 inch (3 cm) of neutral oil in a pot (for deep-frying)
For breading:
- 3 Tbsp all-purpose flour (plain flour)
- 1 small egg (about 1.5 oz/42 g, including shell)
- ⅔ cup panko breadcrumbs
Instructions
- Peel the shrimp, leaving the tail and the segment at the base of the tail intact. (If using shrimp with heads, remove the heads.) Make a shallow slit along the back of the shrimp and remove the vein (the dark string).
- Place the shrimp in a bowl, sprinkle them with salt, and gently rub it in. Then, add starch and water, and gently rub them in again. Rinse the shrimp under running water, and thoroughly pat them dry with paper towels.
- Cut off the tip of the tail at an angle, then run a knife along the surface of the tail to release any trapped water.
- Place the shrimp on a cutting board with the belly side up, and make shallow diagonal cuts, about one-third of the way through, across the segments (about four to five cuts in total).
- Turn the shrimp so the back is facing up, and gently press it against the board with your fingers to break the muscle fibers. After pressing, shape it into a straight, even line.
- Lightly sprinkle the shrimp with salt and pepper.
- Crack the egg into a bowl and beat it. Prepare two containers, one with flour and the other with panko breadcrumbs.
- Coat the shrimp in this order: flour, beaten egg, and panko breadcrumbs. Once the flour is applied, gently shake off any excess with your hands. Make sure the shrimp are thoroughly coated with panko so that the flesh is completely covered.
- Heat oil in a pot until it reaches 340-355℉ (170-180℃). Once the oil is hot, carefully add the shrimp one at a time. Deep-fry them for about 2-3 minutes until they turn golden brown.Be careful not to add too many pieces at once, as this can cause the oil temperature to drop significantly. The shrimp should occupy no more than about two-thirds of the oil’s surface area.If you don't have a thermometer, drop a few panko breadcrumbs into the oil to test the temperature. When the breadcrumbs float to the surface at a moderate speed without touching the bottom, it indicates that the oil is ready.
- Remove the shrimp from the oil and let any excess oil drain off on a wire rack. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer, then repeat the frying process (step 9) until all the shrimp are fried.
- Serve your ebi fry on a plate with fresh vegetables if desired, and feel free to enjoy it with Japanese tartar sauce, Worcestershire sauce, salt, lemon wedges, or your favorite condiments.
Notes
- You can store it in the refrigerator for up to 2 days. Once the ebi fry has completely cooled, wrap each piece individually in plastic wrap and place them all in a freezer bag; they can be kept in the freezer for up to a month.
- The Nutrition Facts label assumes that the amount of oil absorbed by the shrimp is approximately 15% of its weight.
Nutrition
Calories: 335.24kcal Carbohydrates: 24.09g Protein: 18.87g Fat: 17.67g Saturated Fat: 2.05g Polyunsaturated Fat: 4.79g Monounsaturated Fat: 9.63g Trans Fat: 0.07g Cholesterol: 195.24mg Sodium: 687.27mg Potassium: 183.47mg Fiber: 1.21g Sugar: 1.35g Vitamin A: 280.8IU Calcium: 99.23mg Iron: 2.07mg
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