Fried prawn (海老フライ or エビフライ ebi furai) is a deep fried cuisine popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya.
A popular ingredient of Japanese Bento, fried prawn bentō (海老フライ弁当 or エビフライ弁当 ebi furai) is a common menu item at bentō shops.
Traditionally Kuruma Ebi was used, but since a decline in its cultivation, many stores have started using black tiger shrimp and Ise Ebi. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the Western food restaurants of Ginza and Tokyo.
- 6 large prawns
- salt and cracked black pepper
For panko coating
- beaten egg
- panko breadcrumbs, bread crumbs
- vegetable oil for frying
For tartar sauce
- 1 chopped hard-boiled egg
- 2 tablespoons minced onion
- 1 chopped dill pickle
- 3 tablespoons mayonnaise
- salt and pepper
- Wash, peel (leaving the tails) and devein the prawn. Make 4-5 incisions (about â…“ depth) in the stomach side to straighten them. Cut off the tip of the tail and remove the water inside to avoid splatters when frying.
- Season with salt and pepper. Flour the prawn lightly, dip in beaten egg, then coat with Panko.
- Deep fry them oil at 170°C for 2-3 minutes or until cooked golden brown. Remove from the oil and drain.
- Serve on plate with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or tonkatsu sauce.
Recipe Video – Ebi Furai (Deep Fried Prawn)