Ebi Fry

Name: Ebi Fry
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 large prawns, peeled with tails on; Flour, 1 beaten egg and panko breadcrumbs; Tartar sauce: mayonnaise, chopped boiled egg, onion and pickles; Shredded cabbage and lemon, to serve; Oil, for deep-frying

エビフライ/EH-bee fry/

Also known as: Ebi Furai, Japanese Fried Prawns, Panko Prawns

About this dish

Large prawns coated in crunchy panko and deep-fried, served with tartar sauce and shredded cabbage.

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Ingredients

🦐12 large prawns, peeled with tails on

🌾Flour, 1 beaten egg and panko breadcrumbs

🥚Tartar sauce: mayonnaise, chopped boiled egg, onion and pickles

🥬Shredded cabbage and lemon, to serve

🫗Oil, for deep-frying

Method

Serves 3

Make small cuts along the underside of each prawn and press them straight so they don't curl.

Season and coat in flour, egg and panko.

Deep-fry at 175°C (350°F) for 2–3 minutes until golden.

Drain on a rack.

Serve with tartar sauce, cabbage and lemon.

✓ What Makes it Authentic

Ebi furai is a classic yoshoku dish popular at home and in bento boxes, and especially associated with Nagoya.

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