Ebi Fry
Ingredients
- 12 pcShrimp (medium or large size)
- 50 gWheat flour
- 2 pcEgg (beaten)
- 100 gBreadcrumbs
- 500 mlSunflower oil (for frying)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gPanko breadcrumbs (for breading)
- 100 mlTonkatsu Sauce (for serving)
Method
Plump, straight shrimp coated in a golden crust that cracks with every bite. The flesh stays firm and juicy, highlighting a fresh briny flavor.
- 1
Peel the shrimp, keeping the tail on. Devein by cutting along the back. Make three or four small incisions on the belly, then press the back lightly to break the fibers: the shrimp must stay perfectly straight and not curl up during cooking.
- 2
Season lightly with salt and pepper. Coat each shrimp in flour, then in the beaten egg, and finally in a mixture of breadcrumbs and panko. Press the breading firmly with your palm so it adheres well and forms an even crust.
- 3
Heat the oil to 180°C. Fry the shrimp in small batches. When the breading turns golden brown and the bubbles subside, they are ready. Drain on a wire rack to keep them crispy.
- 4
Serve the Ebi Fry immediately while hot, accompanied by tonkatsu sauce to provide acidity and umami.
Frequently asked questions
How do you get this dish right?
- Do not overcook: as soon as the shrimp is opaque in the center, it's done.
- Dry the shrimp thoroughly before flouring to prevent the breading from falling off.
How long does this dish keep?
Eat immediately to enjoy the crunch. Does not reheat well in the microwave.
