Ebi Fry

Ingredients

• Shrimp (1 pound, large, peeled and deveined)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• All-purpose flour (1/2 cup)
• Egg (2, beaten)
• Panko breadcrumbs (1 cup)
• Vegetable oil (for frying)
• Cabbage (2 cups, finely shredded)
• Tonkatsu sauce (1/2 cup)

Instructions

1. Begin by patting the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better.
2. In a bowl, season the shrimp evenly with salt and pepper to enhance their natural flavors.
3. Set up a dredging station: Place the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third bowl.
4. Dredge each shrimp in flour, shaking off any excess flour before dipping them into the beaten eggs. Allow any excess egg to drip off.
5. Coat the shrimp thoroughly in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
6. In a deep pan or skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of panko; it should sizzle.
7. Fry the shrimp in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side, or until they are golden brown and crispy.
8. Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil.
9. Serve the Ebi Fry hot, accompanied by shredded cabbage and a generous drizzle of tonkatsu sauce.