Ebi fry is a dish is made from black tiger prawn dusted with flour, dipped in an egg mixture, then coated with soft breadcrumbs and deep-fried in hot oil. This fried delight is golden brown and crispy on the outside but moist and tender on the inside. It is a common bento box item and often eaten with a thick dipping sauce like tartar sauce or tonkatsu sauce. Ebi fry is acknowledged as one of Nagoya’s specialty foods and a popular yoshoku or Western-inspired Japanese dish which originated during the Meiji Restoration. As Japanese cuisine continues to evolve, ebi fry is now used in many other dishes such as curries, sandwiches, noodle dishes, and sushi rolls.
With this recipe, you will learn how quick and easy it is to make ebi fry at home. You can even make batches of breaded prawns and freeze them until you are ready to cook.
This recipe takes about 30 minutes to make. Serves 2.
• 6 frozen black tiger prawns, shelled and deveined
• ¼ tsp salt
• 1 tbsp potato starch
• 1 tbsp water
• oil for deep frying
• 1 egg
• ⅔ tbsp water
• 2 tbsp flour
• 80 grams of moist breadcrumbs (nama panko)
• 1 boiled egg, chopped
• 2 tbsp chopped onions
• 2 tbsp chopped parsley
• 1 small pickle, chopped
• 2 tbsp mayonnaise
• ⅙ tsp salt
• 2 tsp lemon juice
• 80 grams of shredded cabbage
• a bunch of fresh parsley
• 4 cherry tomatoes
• 2 lemon wedges
Start by preparing the tartar sauce.
In a small bowl, rub chopped onions with salt.
Pour some water into the bowl and rinse the onions.
Strain out the water and place chopped onions on a paper towel.
Squeeze out excess liquid.
In a small bowl, mix together egg, onions, parsley, pickle, mayonnaise, salt, and lemon juice.
Mix well and transfer to a small ramekin or cup.
To make the vegetable garnish, soak shredded cabbage in iced water for 2 to 3 minutes.
Remove the cabbage from water, then into to a salad spinner.
Run a few times to remove excess liquid.
Arrange cabbage, parsley, cherry tomatoes, and lemon wedges on the side of a serving plate.
To prepare the prawns.
Add salt, potato starch, and water, then mix well.
Take the bowl to the sink and rinse the prawn well under running water.
Squeeze out excess moisture from the prawns using a paper towel.
Using kitchen shears, cut the tips of the prawns’ tails, the press to remove water from the tails.
Cut diagonal slits on the underside of the prawns.
Lay the prawn slits-side down on a flat surface, then press to straighten and prevent the prawns from curling while frying.
Sprinkle salt on the prawns and set aside.
Crack open the egg into a bowl.
Add water and beat well.
Coat the prawns with flour and shake off the excess flour.
Dip the coated prawns in the beaten egg mixture, then coat with breadcrumbs.
Dip the prawns in the egg mixture again, then do a final coating with breadcrumbs.
Heat oil in a pan to 175°C.
Gently drop 2 to 3 pieces of breaded prawns and fry for 2 to 3 minutes or until golden brown.
Place on a dish lined with paper towel to remove excess oil.
On the serving plate, arrange the prawns alongside the vegetable garnish and tartar sauce
Ideas And Tips:
• If you can only find regular panko, moisten the breadcrumbs with some water.
• Breaded prawns can last in the freezer for a month or two. Cook them directly from the freezer in a slightly lower oil temperature and longer frying time.
images – https://www.youtube.com/watch?v=adLjNuZGxo8