Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Ebi Fry (Fried Prawns)
Big prawns straightened, crumbed in panko and deep-fried arrow-straight, served with tartar sauce, lemon and cabbage.
Pinagmulan
Recipe ni 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.
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Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 2 na serving🔥 380 kcal🇯🇵 Japan
PescatarianWalang gatas
Mga hakbang
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.
💡 Mga tip
- 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.
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