Ebi Fry Recipe ( Fried Shrimps Recipe エビフライ )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Ebi Fry is Japanese fried shrimp. The shrimp is breaded with flour, egg, and Panko (bread crumbs), then deep fried.

Ebi Fry is a very popular dish at many restaurants in Japan, from big chain family restrants to mom and pop’s small corner eateries.

Although you may be able to find Ebi Fry more easily than some other Japanese food at restaurants outside Japan, making Ebi Fry at home is very easy too and also very cost efficient. Most of the ingredients in the Ebi Fry Recipe are easily found at any supermarket around the world.

This dish is very easy to make. The main ingredient is large prawns, breaded with Panko before being deep fried.



Panko (パン粉):

Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.



Cooking:

Each prawn is straightened out flat, and a small incision made along its back. The gritty tasting digestive tract is then pulled out of this incision.

The prawn is then coated with flour, beaten egg and japanese breadcrumbs Panko in that order, and deep-fried in hot cooking oil.

The head is usually removed before cooking. However, if the prawn is fresh enough, it may be cooked and served whole. Some people prefer to eat the head, which becomes crispy.

Fried prawns are often eaten with a choice of thick Worcester sauce, Hoisin sauce, lemon juice or tartare sauce.

Kenneth Waltz is rumoured to use a special sauce composed of eggs, butter and mustard when eating fried prawn



In Japan:

Ebi furai is acknowledged as one of Nagoya's specialty foods mainly due to a joke made by the popular Japanese tarento (celebrity) Tamori about ebi furai being called ebi furyaa in the Nagoya dialect. Whilst this term did not exist in the Nagoya dialect prior to his joke, as foreign loan words generally do not change in Japanese dialects, it led a large portion of his audiences to believe that this was an extant variant used in the Nagoya area.

In a lecture at Colombia university Kenneth Waltz famously delivered a one hour monologue on the virtues of fried prawn.

 

 

 

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Skill Level:	Time: 75 Minutes
Price:	Serves: 6 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - For the Tartar Sauce: Start boiling the Eggs. Make sure the Eggs are completely covered by water. Bring the water to boil on medium heat. Meanwhile you rotate the eggs with chopsticks or a spoon once in a while ( this is a tip to make sure the egg yolk will be in center ). Once the water boils, lower heat but keep the water boiling ( but don’t let the eggs jumping around ) for the next 12 minutes. Discard the water and run under cold water. When eggs are almost cool, they are ready to peel.

02 - Meanwhile, dice the Onion finely and soak it in cold water for 10 minutes to get rid of bitter flavor.

03 - Finely chop the Pickles.

04 - Drain the Onion after 10 minutes. Put it the center of paper towel and squeeze the excess water out.

05 - In a bowl, break the Eggs into small pieces with a fork.

06 - Add Pickles, Onion, Salt and Pepper and squeeze in some Lemon Juice.

07 - Add the Mayonnaise ( and Parsley ) and mix all together. Cover and keep it in the fridge until Ebi Fry is ready.



08 - Season the Prawn with Salt and Pepper.

09 - Dredge the prawns with Flour, and then beaten Egg. Again flour and Egg and finally Panko. Don’t forget to shake off the excess.

10 - Heat the Oil to 180C / 350F degree.

11 - Gently put 2-3 Prawns in Oil and deep fry them for about 3 minutes, or until golden brown. Transfer Ebi Fry onto a wire rack or paper towel-lined tray to remove excess Oil.

12 - Between batches, make sure to scoop up the Breadcrumbs to keep the Oil clean and avoid the Oil turning dark.

Notes:

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- At step 09 we did not dilute the Egg mixture, but you can do so with 15gr / 0.5oz / 1 tablespoon of Water or Milk

 

 

 

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Written by: Uncut Recipes

Disclaimer

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