Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Ebi Fry (Fried Prawns)
Big prawns straightened, crumbed in panko and deep-fried arrow-straight, served with tartar sauce, lemon and cabbage.
Source
Recipe by Japanese yoshoku kitchens · 🏺 Traditional
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.
Watch it being made · 3 videos
⏱ 30 min🍽 2 servings🔥 380 kcal🇯🇵 Japan
PescatarianDairy-free
Steps
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.
💡 Tips
- 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.
You might also like
Share this recipe
Made this? Share a photo in Showcase.
Share your creation →