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Fried shrimp – or Ebi Furai in Japanese, are juicy shrimp wrapped in a thick breaded crust and fried until crispy. This homemade fried shrimp recipe is super easy to make and is best served as a side dish in a Japanese bento box. This breading is dense, crunchy and tasty. Use the best large shrimp you can find.
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Ebi Furai – Japanese fried shrimp recipe
Ebi Furai is one of Japan’s most popular fried shrimp recipes that coats fresh shrimp in a flavorful batter that is then pressed into breadcrumbs. Fried until crispy, they are a real treat. Enjoy them with a delicious tartar sauce for dipping.
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Unlike other Japanese fried shrimp recipes, Shrimp Tempura, Ebi Furai has a different flavor with a thick and crunchy breadcrumb crust. It’s the best bento box with green salad and hot steamed rice. Serving the fried prawns with a tasty mayonnaise sauce balances the taste and removes the greasiness of frying. The hot shrimp with cold sauce is excellent!
Making crispy and incredibly delicious Ebi Furai is easy and only takes 15 minutes from start to finish. Have the oil heated and ready before starting the breading process.
Ingredients for fried prawns
This simple homemade Ebi Furai recipe makes an irresistible dish with just a few simple ingredients.
- Prawns or tiger prawns
- All purpose flour
- salt
- Bonito flakes
- Egg
- Milk
- Panko (Japanese breadcrumbs)
- Vegetable oil
Tartar sauce
- Boiled egg
- Yellow onion
- Kewpie Japanese Mayonnaise
- salt
- Ground black pepper
How to prepare Japanese fried shrimp?
First, clean the shrimp before coating them. Shell the prawns and leave the tails. Empty and rinse the prawns. Cut a few shallow vertical slits in the bottom of the shrimp to prevent them from curling while frying. Dry the prawns with absorbent paper and set aside.
Next, prepare the batter. Add the all-purpose flour, salt, bonito flakes, egg and milk to a bowl and whisk to combine well. Pour the Panko breadcrumbs into a shallow plate and set aside.
Coat the shrimp evenly with the batter, holding the tails to dip them in the bowl, then roll them in the panko breadcrumbs. Lightly press the prawns to ensure that they are completely covered in breadcrumbs. Repeat this process for the remaining shrimp.
Fill a deep pot with vegetable oil and heat the oil to 170°C to 182°C (340°F to 360°F).
Fry the prawns until golden brown and crispy on both sides. Remove them from the oil with a sieve and let them drain on a plate lined with absorbent paper.
Prepare the tartar sauce. Cut the boiled egg into cubes and mix it in a bowl with the chopped onion and Japanese mayonnaise. Finally add salt and ground black pepper to taste.
Cooking tips
- Adding bonito flakes to the batter is a little trick that makes fried prawns tastier and tastier.
- Cut a few shallow vertical slits in the bottom of the shrimp to prevent them from curling while frying.
- To make a refreshing sauce, you can also mix chopped sweet pickles into the tartar sauce.
Frequent questions
What is the difference between fried shrimp and shrimp tempura?
The fried shrimp are coated in both batter and panko breadcrumbs, creating a crispy crust after frying. Shrimp tempura, on the other hand, is fried only with a thin batter, which has a lighter and airier flavor.
What are good sauces for fried shrimp?
Serve the best Ebi Furai with Tonkatsu sauce or tartar sauce. You can buy bottled Tonkatsu sauce at Japanese grocery stores or make it yourself with ketchup, Worcestershire sauce, soy sauce, mirin, and sugar.
How many calories per serving?
This recipe contains 161 calories in each large fried shrimp.
Serve this dish with other Japanese dishes. For a healthy Japanese meal and easy weeknight dinner, I recommend the following recipes:
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Fried Shrimp – Some Furai
Juicy prawns are wrapped in a thick breaded crust and fried until crispy. This homemade fried shrimp recipe is super easy to make and is best served as a side dish in a Japanese bento box.
Instructions
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Shell the prawns and leave the tails. Empty and rinse the shrimp. Cut a few shallow vertical slits in the bottom of the shrimp to prevent them from curling when you fry them. Dry the prawns with absorbent paper and set aside.
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Add the all-purpose flour, salt, bonito flakes, egg and milk to a bowl and whisk to combine well. Set the batter aside. If the mixture is too thick, add a little more milk.
-
Pour the Panko breadcrumbs into a shallow dish.
-
Coat the shrimp evenly with the batter, holding the tails to dip them, then roll them in the panko. Lightly press the prawns to ensure that they are completely covered in breadcrumbs. Repeat the same process for the remaining shrimp.
-
Fill a deep bowl with vegetable oil and heat the oil to 170°C to 182°C (340°F to 360°F).
-
Fry the prawns until golden brown and crispy on both sides. Remove from the oil with a sieve and drain on a plate lined with absorbent paper.
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Prepare the dipping sauce. Cut the boiled egg into cubes, mix it in a bowl with the chopped onion and Japanese mayonnaise. Finally add salt and ground black pepper to taste.
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Enjoy the hot shrimp with cold sauce immediately.
Nutrition
Calories: 161kcal (8%), Carbohydrates: 22.8G (8%), Protein: 10.5G (21%), Fat: 2.8G (4%), Saturated fats: 1G (6%), Cholesterol: 76mg (25%), Sodium: 308mg (13%), Fiber: 1.1G (5%), Sugar: 2.6G (3%)
