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 1/4 cup kewpie mayo, 4 cornichons, 2 hard-boiled eggs, 2 scallions, and 2 tsp rice vinegar in a bowl; refrigerate. Set up breading station: 6 tbsp flour, 2 beaten eggs, and 120g panko in separate shallow dishes. Shred cabbage and halve lemon.
Fry 1
Heat 800ml vegetable oil to 180°C in a large 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 portion with fried prawns. Pile shredded cabbage alongside. Spoon tartare sauce over prawns. Drizzle tonkatsu sauce, add lemon wedge, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.