Ebi Fry Recipe

Name: Ebi Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 shrimp
Cuisine: Japanese
Ingredients: 12 large shrimp (prawns), peeled and deveined, tails on; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Vegetable oil, for deep frying; Lemon wedges, for serving; Tonkatsu sauce or tartar sauce, for dipping

Japanese · Main course · 25 min total

Ebi Fry recipe videos

Crispy Japanese-style fried shrimp, perfect as an appetizer or main dish. This recipe yields succulent shrimp with a light, crunchy panko coating.

15
min prep

10
min cook

4
servings

320
kcal/serving

Ingredients

12 large shrimp (prawns), peeled and deveined, tails on
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for deep frying
Lemon wedges, for serving
Tonkatsu sauce or tartar sauce, for dipping

Instructions

Make shallow cuts on the underside of each shrimp to prevent curling, then gently press to straighten. Pat dry with paper towels.
Season shrimp with salt and white pepper.
Set up a breading station: flour in one bowl, beaten eggs in another, and panko in a third.
Dredge each shrimp in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
Heat oil in a deep pot to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
Serve hot with lemon wedges and dipping sauce.

Tips

For extra crunch, use fresh panko and double-coat by repeating the egg and panko steps.
To keep shrimp straight while frying, insert a toothpick along the length of the shrimp before breading.
Leftover ebi fry can be reheated in an oven at 350°F for 5 minutes to restore crispiness.

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