Go Back
Japanese shrimp fry (ebi furai)

Japanese shrimp fry (ebi furai)

Shelled and deveined shrimps are seasoned, dusted with flour, dipped in egg, coated in panko and deep fried until golden and crisp.
Course Appetizer, Main Course
Cuisine Japanese
Keyword Breaded and fried, Shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 24 whole shrimps (large ones are best) shelled and deveined
  • salt
  • pepper
  • ½ cup all-purpose flour
  • 1 large egg
  • ¾ cup panko you may need more
  • cooking oil for deep frying

Instructions

  • Pat the shrimps dry with paper towels. Sprinkle lightly with salt and a bit of pepper.
    Drying shrimps on paper towels befre seasoning
  • Place the flour, egg and panko in three separate shallow bowls. Beat the egg.
  • Holding the shrimp by the tail, dredge each in flour (shake off the excess), dip in beaten egg, then roll in panko to coat every inch of the surface
    Dredging shimps in flour, dipping in egg and coating with panko
  • Repeat with the rest of the shrimps.
  • Heat enough cooking oil to reach a depth of at least three inches.
  • Cooking in batches of four to six, drop the breaded shrimps in the hot oil and cook until the coating is golden and crisp, about a minute per batch. Scoop out and rest the fried shrimps on a rack.
    Japanese shrimp fry (ebi furai) in oil
  • Serve the ebi furai with tartar sauce (traditional), sweet chili sauce (not traditional but excellent) or tempura sauce (great choice as well).
    Japanese shrimp fry (ebi furai)