Ebi Fry ~ Japanese Fried Shrimp

Ebi Fry - Japanese Fried ShrimpI have to tell you I’m crazy about shrimp.  Ask any of my friends and they will tell you this is true.  We even have special fried shrimp lunches at Etta’s Seafood, a Tom Douglas restaurant, at least once a month.  They make an amazing fried shrimp basket that is perfection.  They coat their shrimp in Panko, a Japanese-style bread crumb, just like the Ebi Fry I get in Japan.  Panko has become very popular in the United States and is readily available in the Asian food section of most grocery stores now.  I think it gives the perfect, crunchy texture to anything deep-fried.

My Mother always loves to tell everyone about a fried shrimp incident that happened when I was about eight years old.  My family went out to dinner to an upscale Italian restaurant and all I wanted when I was a kid was fried shrimp.  Well fried shrimp wasn’t on the menu but they said they would happily make it for me no problem.  When the shrimp was brought out to the table there were five tiny shrimp on the plate.  I was so upset I broke down and started sobbing and had a meltdown right in the restaurant.  That just was not enough shrimp for me!  I told you I love shrimp.  My husband thought that story was so funny he reminds me of it every time I order shrimp at a restaurant.

In Japan seafood that is breaded in Panko and deep-fried is called Fry and meat, like pork or chicken, has Katsu at the end, like Hirekatsu, Tonkatsu or Chicken Katsu.

Ebi Fry is an extremely popular dish on both home and restaurant menus in Japan.  It is also a perfect Bento (lunch box) ingredient and a kid favorite.  Ebi Fry is considered Yoshoku, or a Japanese-style western dish, in which European and American dishes were imported, reinvented and made totally Japanese and much better I think.  I like to serve my Ebi Fry with Otafuku Okonomi Sauce but any Tonkatsu sauce of your choice or tartar sauce will go perfectly with the shrimp.  Try to use the largest shrimp you can find, the bigger the better.

Ebi Fry ~ Japanese Fried Shrimp saucesPreparation:  2-4 servings  (depending how much shrimp you can eat)

Ingredients:

12 extra large shrimp
2 large eggs (beaten)
1 1/2 – 2 cups Panko (Japanese breadcrumbs)
1/4 cup flour
1 tablespoon sake or white wine
1/4 teaspoon freshly ground black pepper
Coarse sea salt
Optional:  Sliced lemon

Ebi Fry ~ Japanese Fried ShrimpPreparation:

Peel shrimp, leaving the tail intact, and make three to four shallow incisions on the ventral side of the shrimp (this keeps the shrimp from curling up too much).  In a small bowl toss the shrimp with the sake or white wine and black pepper.  First, dredge the shrimp in flour, shaking off any excess, then in the beaten egg and finally coat with Panko, pressing lightly to make sure the Panko completely covers the shrimp.

Ebi Fry ~ Japanese Fried Shrimp prep

Fill a heavy bottom pot halfway or a deep fryer with oil.  Heat oil to 375 degrees and fry shrimp until golden brown, turning once (about 2-3 minutes).  Drain the shrimp on paper towels or on a metal rack. Sprinkle shrimp with sea salt and serve with a slice of lemon on the side.

I like to serve my Ebi Fry with Japanese rice and shredded cabbage on the side.

Ebi Fry ~ Japanese Fried Shrimp
Serves: 2-4
 
Ingredients
  • 12 extra large shrimp
  • 2 large eggs (beaten)
  • 1½ - 2 cups Panko (Japanese breadcrumbs)
  • ¼ cup flour
  • 1 tablespoon sake or white wine
  • ¼ teaspoon freshly ground black pepper
  • Coarse sea salt
  • Optional: Sliced lemon
Instructions
  1. Peel shrimp, leaving the tail intact, and make three to four shallow incisions on the ventral side of the shrimp (this keeps the shrimp from curling up too much). In a small bowl toss the shrimp with the sake or white wine and black pepper. First, dredge the shrimp in flour, shaking off any excess, then in the beaten egg and finally coat with Panko, pressing lightly to make sure the Panko completely covers the shrimp.
  2. Fill a heavy bottom pot halfway or a deep fryer with oil. Heat oil to 375 degrees and fry shrimp until golden brown, turning once (about 2-3 minutes). Drain the shrimp on paper towels or on a metal rack. Sprinkle shrimp with sea salt and serve with a slice of lemon on the side.

 

Comments

  1. My mouth is watering..since I am en route to Uwajamaya today I”m getting some shrimp. This will be dinner!!

  2. Stacey Fujimura says:

    You know how I LOVE fried ebi! What a great blog post! The ebi look so crunchy and crispy!

  3. I want to reach into the screen and grab one of those golden and crunchy ebi fry!

    And now I will also be reminding you of the shrimp story if you order it when we have lunch!

    • Haha yes I am a serious shrimp lover! We’ll have to go to Etta’s next time for lunch. Thank you for the comment Lillian 🙂

  4. Akiko Ito says:

    For the 6/2/Sat. 3pm Bento Cooking Demo, I don’t see a spot to sign up or pay.

    • Shirley says:

      Thank you for your interest! You must call the Wing Luke museum directly to sign up for the bento class. There are only a couple spaces left so call as soon as you can.

  5. These look so right up my alley.

    Costco actually sells jumbo frozen shrimp, tail on, but veined and de-shelled which would make these a snap!

    Nice to meet you at the Olive Oil tasting event last week…very fun!

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