Ebi Fry Japanese Fried Shrimp With Homemade Tartar Sauce Recipes

EBI FRY (JAPANESE BREADED AND DEEP-FRIED SHRIMP) RECIPE

Steps:

• Gather the ingredients.
• Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove black innards, using a toothpick to lift vein out.)
• Make a few incisions on stomach side of shrimp and lightly press back of shrimp to straighten it out. This will prevent shrimp from curling when cooked.
• Pat shrimp dry using paper towels.
• Set up a work station with 3 shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.
• First, dust shrimp in flour lightly.
• Then, dip flour coated shrimp in egg wash.
• Finally, place shrimp in panko and make sure that shrimp is coated completely with panko breadcrumbs.
• In a deep pan, heat oil to about 340 F o 360 F. Set up large plate or platter covered with paper towels to drain shrimp after it's been fried.
• Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.
• To make tartar sauce, mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.
• Place ebi fry on a plate along with some tartar sauce on the side (or bottled tonkatsu sauce) and finely shredded cabbage. Serve immediately.