Ebi Fry (Fried Shrimp) エビフライ

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  • Ebi Fry, Fried Prawn and salad on a white plate.

    Ebi Fry (エビフライ, 海老フライ), or we call it Ebi Furai, is one of the most popular Yoshoku in Japan.  Yōshoku refers to a Japanese-style western dish, which originated during the Meiji Restoration between 1868 and early 1900.

    Ebi Fry, Fried Prawn and salad on a white plate.

    Other popular yoshoku include Curry Rice (Karē Raisu カレーライス), Japanese Hamburger Steak (Hambāgu ハンバーグ), Spaghetti Meat Sauce (ミートソーススパゲッティー), Tonkatsu (Pork Cutlet トンカツ) or Chicken Katsu (Chicken Cutlet チキンカツ), Korokke (Croquette コロッケ), Omurice (Japanese Omelette Rice オムライス), and more.  As you can see from their names, these Japanized European dishes feature western names and are usually written in katakana.

    As I mentioned earlier, Ebi fry is very popular dish eaten at home and widely available in yoshoku restaurants in Japan.  It is also a very common menu item in bento (Japanese lunch box) and my son almost always selects an Ebi Fry Bento at bento stores when we travel in Japan.  He doesn’t look what else are in the bento, he just want that Ebi Fry.

    This dish is very easy to make.  The main ingredient is large prawns, breaded with Panko before being deep fried.

    Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as Tonkatsu and Korokke.  Panko does not include crust of bread and it’s more coarsely ground than standard breadcrumb.  Although it’s deep fried, the crispy Panko coating is very light because the larger flakes don’t absorb as much grease.  These airy flakes give nice crunchy texture to deep-fried food, and it’s quite addicting.  Panko has become more popular as part of Western dishes and nowadays you can find it in Asian food section of most grocery stores.

    Ebi Fry is usually served with tartar sauce or Tonkatsu sauce.  I personally prefer Tonkatsu sauce, but today I also made Tartar sauce in case you prefer over Tonkatsu sauce.

    Ebi Fry, Fried Prawn and salad on a white plate.

    I usually make a lot of Ebi Fry.  And the next day, I make Ebi Fry Sandwich with the leftover.  For Ebi Fry and Korokke Sandwich, I usually buy these super soft dinner rolls (We call them “Butter Roll (バターロール)”) from a Japanese bakery.  Hmm… perfect lunch!

    Ebi Fry Sandwich on a plate.

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    Ebi Fry (Fried Prawn) | JustOneCookbook.com
    Ebi Fry (Fried Shrimp)
    Prep Time
    45 mins
    Cook Time
    30 mins
    Total Time
    1 hr 15 mins

    Ebi Fry (エビフライ, 海老フライ), or we call it Ebi Furai, is one of the most popular Yoshoku in Japan.  Yōshoku refers to a Japanese-style western dish, which originated during the Meiji Restoration between 1868 and early 1900.

    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: breaded shrimp, deep fried shrimp
    Servings: 6 (depends on # of prawn)
    Author: Nami
    • Prawns (I used 17 large prawns today)
    • salt (kosher or sea salt; use half if using table salt)
    • Freshly ground black pepper
    • ½ cup all-purpose flour
    • 3 large eggs
    • 2 cups panko (Japanese breadcrumbs)
    • Neutral flavor oil (vegetable, canola, etc) (for deep frying)
    Tartar Sauce:
    • 2 large eggs
    • ¼ onion
    • 1 pickle (or 7 cornichons/gherkins)
    • salt (kosher or sea salt; use half if using table salt)
    • Freshly ground black pepper
    • ½ lemon
    • 4 Tbsp Japanese mayonnaise
    • Parsley (optional)
    1. Gather all the ingredients.

      Ebi Fry Ingredients
    2. Let’s make Tartar Sauce first. We start with boiling eggs. I learned this method at Home Economics in elementary school and still practice till now. Put water in a saucepan, and gently put eggs. Make sure the eggs are completely covered by water. Bring the water to boil on medium heat. Meanwhile you rotate the eggs with chopsticks or a spoon once in a while (this is a tip to make sure the egg yolk will be in center). Once the water boils, lower heat but keep the water boiling (but don’t let the eggs jumping around) for the next 12 minutes. Discard the water and run under cold water. When eggs are almost cool, they are ready to peel.
      Ebi Fry 1
    3. Meanwhile you dice the onion finely and soak the onion in cold water for 10 minutes to get rid of bitter flavor.
      Ebi Fry 2
    4. Finely chop the pickles.
      Ebi Fry 3
    5. Drain the onion after 10 minutes. Put it the center of paper towel and squeeze the excess water out.
      Ebi Fry 4
    6. In a bowl, break the eggs into small pieces with a fork.
      Ebi Fry 5
    7. Add the pickles, the onion, salt and pepper and squeeze some lemon juice. Then add the mayonnaise (and parsley) and mix all together. Cover and keep it in the fridge until Ebi Fry is ready.
      Ebi Fry 6
    8. Ebi fry’s prawns are very straight. Here’s how we prepare prawns (click HERE).
    9. Season the prawn with salt and pepper.
      Ebi Fry 7
    10. Dredge the prawns with flour, and then beaten egg (I do not dilute the egg mixture, but you can do so with 1 Tbsp of water or milk). Next you usually go to Panko, but for Ebi Fry, you double dredge with flour and egg. So after the egg, you go back to flour, then egg, and finally panko. Don’t forget to shake off the excess.
      Ebi Fry 8
    11. Heat the oil to 350F (180C) degree (Read more on How To Deep Fry).
      Ebi Fry 9
    12. Gently put 2-3 prawns in oil and deep fry them for about 2.5 minutes, or until golden brown. Transfer Ebi Fry onto a wire rack or paper towel-lined tray to remove excess oil.
      Ebi Fry 10
    13. Between batches, make sure to scoop up the bread crumbs to keep the oil clean and avoid the oil turning dark.
      Ebi Fry 11
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.



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