Panko-crumbed fried prawns (ebi fry) on a plate

مبتدئ

Ebi Fry (Fried Prawns)

Name: Ebi Fry (Fried Prawns)
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 Large prawns, peeled with tail on; to season Salt and pepper; for dredging Plain flour; 1 Egg, beaten; 110 g Panko breadcrumbs; to fry Oil for frying; to serve Tartar or tonkatsu sauce, lemon, cabbage

Big prawns straightened, crumbed in panko and deep-fried arrow-straight, served with tartar sauce, lemon and cabbage.

المصدر

الوصفة من Japanese yoshoku kitchens · 🏺 تقليدي

Japanese yoshoku / 日本の洋食 — Ebi fry (ebifurai) is a panko-crumbed, deep-fried prawn from Japan's yoshoku tradition of Western-influenced dishes. It is a fixture of home cooking, bento boxes and set meals, typically eaten with tartar or tonkatsu sauce.

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شاهد طريقة التحضير · 3 فيديو

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⏱ 30 دقيقة🍽 2 حصة🔥 380 سعرة🇯🇵 اليابان

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المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Devein the prawns and make a few shallow cuts along the belly, then press each one straight so it won't curl.
Pat the prawns dry, season lightly, then coat in flour, beaten egg and panko.
Deep-fry at about 175°C for a couple of minutes until golden and crisp.
Drain on a rack, standing them tail-up if you can.
Serve with tartar or tonkatsu sauce, a wedge of lemon and shredded cabbage.

💡 نصائح

The little belly cuts are the trick that keeps the prawns from curling into commas as they fry.
Keep the tails free of batter so they stay a neat red handle.