Teresa's Recipes
Ebi Fry
Ebi Fry is a beloved Japanese dish that features succulent shrimp, coated in a crisp layer of panko breadcrumbs and fried to golden perfection. This dish is often served with a side of crunchy shredded cabbage and a drizzle of rich tonkatsu sauce, creating a delightful contrast of textures and flavors. Originating from the Japanese adaptation of Western cuisine during the Meiji era, Ebi Fry has become a staple in izakayas and homes alike, bringing a taste of Japan to the world.
Ingredients
- 1 pound, large, peeled and deveined Shrimp
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 cup All-purpose flour
- 2, beaten Egg
- 1 cup Panko breadcrumbs
- for frying Vegetable oil
- 2 cups, finely shredded Cabbage
- 1/2 cup Tonkatsu sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Begin by patting the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better.
- In a bowl, season the shrimp evenly with salt and pepper to enhance their natural flavors.
- Set up a dredging station: Place the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third bowl.
- Dredge each shrimp in flour, shaking off any excess flour before dipping them into the beaten eggs. Allow any excess egg to drip off.
- Coat the shrimp thoroughly in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
- 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.
- 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.
- Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil.
- Serve the Ebi Fry hot, accompanied by shredded cabbage and a generous drizzle of tonkatsu sauce.
Tips
- For added flavor, you can marinate the shrimp in a mixture of soy sauce and garlic for 15-30 minutes before breading.
- To make a gluten-free version, substitute the all-purpose flour with rice flour and use gluten-free panko breadcrumbs.