Ebi Fry

Plump, straight shrimp coated in a golden crust that cracks with every bite. The flesh stays firm and juicy, highlighting a fresh briny flavor.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 444
• Protein: 19 g
• Carbs: 53 g
• Fat: 16 g

Ingredients

• 12 piece Shrimp ( medium or large size )
• 50 g Wheat flour
• 2 piece Egg ( beaten )
• 100 g Breadcrumbs
• 500 ml Sunflower oil ( for frying )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Panko breadcrumbs ( for breading )
• 100 ml Tonkatsu Sauce ( for serving )

Instructions

1. Shrimp preparation

   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. Seasoning and breading

   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. Frying

   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. Serving

   Serve the Ebi Fry immediately while hot, accompanied by tonkatsu sauce to provide acidity and umami.

Chef's tips

• 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.

Storage

Eat immediately to enjoy the crunch. Does not reheat well in the microwave.