Do you like Shrimp Tempura and Ebi Fry and wonder why the shrimps are so straight?
How do we make this signature shape? It’s very easy to do! I’ll show you how to do it in the step-by-step tutorial here.
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How To Prepare Shrimp For Shrimp Tempura & Ebi Fry
Shrimp for Shrimp Tempura and Ebi Fry is always straight. Here‘s how you prepare it.
Materials
- large shrimp or prawns
- potato starch or cornstarch
- 1–2 Tbsp sake
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- Pull off the head of the large shrimp or prawns if it is still attached. Pull off the outer shell. Keep the last segment of shell and the tail tip on.
- Devein the back of shrimp with a skewer. The vein runs right along the back. Insert the tip of the skewer sideways about ½ inch (1.3 cm) down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If the vein is broken, then insert again a bit lower towards the tail. If you can’t find the vein, then don’t worry about it.
- Make a couple of slits underside. Hold the shrimp with both hands and bend it backward (belly-up) to make it straight. Straighten the shrimp as much as possible in order to get the desired shape.
- Cut the tip of the shrimp tail as you see below.
- Remove dirty water in the tail by holding the tip of the knife down on the tail and moving it from left to right (see #1) squeezing the water out from the cut tip. If you skip this process, water retained in the tail might create splatter in the oil. Then take off the shell from the middle tail. You just need to pull it out (see #2).
- Sprinkle some potato starch or cornstarch and coat the shrimp. The starch will absorb the smell and dirt from the shrimp. Rinse the shrimp under running water.
- Add 1–2 Tbsp sake and rub with your hands. Discard the liquid after 10 minutes (no need to rinse).
- Now, the prawns or shrimp are ready for Shrimp Tempura or Ebi Fry.
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Hi Namiko-san.
May I know what’s the purpose of rubbing sake on the prawns?
In Japanese cooking, we use sake to remove fishy/gamey smell. When alcohol evaporate, smell also goes away togethere. Hope this help!
Very easy recipe
Thank you so much! 🙂
I am 2,500 miles from my favorite Chinese (Utah Noodle) they pound the shrimp flat before battering them and cooking them in cast iron frying pans. I begged the owners for the recipe when I came to the east coast. They have been in business for decades and said when they tried it at home, they could not duplicate the flavor. I found a reasonable substitute at Sam’s Club and they discontinued the product!!! Your recipe is a life saver. Thanks for the step by step and all the photos. I never would have attempted it without you! HUGS
Thank you Stephanie! I hope you enjoy this recipe! 🙂
I did this, my shrimp were straight. Fried them they curled. Do you know why?
Hi Susan! The most important part is at step 3 (4th picture). You really need to straighten the shrimp and stretch the back of shrimp as much as possible with force. Hope that helps!
Hi Nami i just wondering how long can i keep it in the freezer?
Hi Anya! Do you mean after you are done with step 8? I usually keep it in freezer until I’m ready to prepare… If the shrimp was previously frozen, I don’t recommend to defrost and then back to freeze. It will lose the quality of shrimp by freeze-defrost-freezing. Hope this helps! 🙂
Why is the last section of shell on the prawns left on?
Hi JoAnne! You can remove it but tail may detached easily while trying to remove or while cooking etc. 🙂
your tips help me cook the best tasting shrimp everrrrr….thanks
Thank you so much for your kind feedback Shaznay! I just saw your instagram link – looks yummy! 😀
No Room For Improvement! ” Thank you! “
Thank you Rev. C.H. Cooper! 🙂
Thanks for such beautiful description, I am thinking of making tempura for my mother on her birthday, but in our country sake is not available, can you suggest any alternative? :-/
Hi Sankalita! Thanks for your email. I responded to your email in detail, so please check your inbox for my answers.
For other readers, sake is used to get rid of fishy/seafood smell. Whatever your method used in your cuisine works as well. In Japan we use sake to remove gamey smell from meat and fishy smell from seafood. 🙂
Thank you for the advice about the tail water and splatter
You’re welcome, Gee! Glad the tip was helpful! 🙂
I really understand the steps..and I guess my students will also understand too…
Thank you Luz! 🙂
Hi I love to try this, is their an alternative for sake?
Hi Jo! If you are trying to avoid alcohol, then I can’t think of any alternative. But if you just don’t have sake, then use dry white wine. That’ll help. Basically you want to get rid of fishy smell and flavor by soaking them in alcohol. Hope this helps!
i think u can try using tamarind juice or lime juice to rid off the fishy smell..
Thank you for the info, Vienne! 🙂
Due to a severe allergy to avacado I find myself skipping my beloved sushi, but I don’t have to. I can just make my own. This guide has been very informative and helpful I can’t wait to try it.
Hi Toya! When I think of sushi, avocado is the least ingredient to think of, maybe because I usually eat “nigiri sushi” and not sushi rolls. 🙂 I’m glad to hear this tutorial was helpful. Thank you so much for your kind feedback!
Love the way you show us in detail steps & pics. Thanks! 🙂
Hi Ngoc! Thank you so much! Happy to hear you think this is useful! 🙂
Wow! Such easy to follow this thank you. My daughter loves shrimp tempura because of the “crunchy-ness.” I am going to make this for her. Just hope it’ll come out all nicely straight. Thank you!!
Hope your daughter enjoys it as much as my son does. 🙂 When you are straightening, it looks like shrimp is going to tear or break… but don’t worry. You really need to “pull up” and push the shrimp with your thumbs to make it straight. If it’s still curls up, just repeat… Hope this helps!