Ebi fry
Ebi fry, from above
Non vegJapan

Ebi fry

Big straight prawns in crunchy panko, with a rich homemade tartar sauce. Bento box royalty.

35 minTime
36 gProtein each
mildSpice
The straight prawn2 chapters · 1 min read

Make it your way

Grandma's wayPanko fried prawns with tartar sauce.
The original
579kcalsame
36 gproteinsame
3 gfibresame
35minutessame

Ebi furai, a yoshoku classic.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Prawns (shrimp)12 large, peeled, tails on
Salt½ tsp
Black peppera pinch
Maida (all-purpose flour, plain flour)¼ cup
Egg2: 1 beaten, 1 boiled for tartar
Breadcrumbs1 cup panko
Cooking oil (vegetable oil)absorbed from frying
Mayonnaise4 tbsp
Dill pickles (gherkins)1 small, chopped
Onion2 tbsp, finely chopped
Lemonwedges
Cabbageshredded, to serve

Method

5 steps
  1. 1Devein the prawns and make 3 or 4 small cuts across the belly, then press them flat until they click.
  2. 2Season, then coat in flour, beaten egg and panko.
  3. 3Fry at 180 C for 2 to 3 minutes until golden.
  4. 4Mix mayonnaise, chopped boiled egg, pickle and onion for tartar sauce.
  5. 5Serve with cabbage, lemon and tartar.
Serve it like this

Stand the prawns tails up against shredded cabbage with a lemon wedge and a spoon of tartar sauce on the plate.

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Make it a meal

What goes with Ebi fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
On the side Miso soup20 min
On the side Japanese potato salad35 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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