Ebi Fry (エビフライ) is a popular Japanese dish consisting of deep-fried breaded shrimp. The name “ebi” means shrimp, and “furai” means “deep fried.” The shrimps are typically coated in flour, dipped in beaten egg, and covered with Japanese-style breadcrumbs called panko. These breaded shrimps are then deep-fried until they turn golden brown and become crispy. To be honest, I personally didn’t like Ebi Fry until I tried my mom’s.
Yōshoku (洋食)
Ebi Fry is categorized as Yōshoku (洋食) which means to Western-style cuisine adapted to suit Japanese tastes. Yōshoku were originally introduced to Japan from Western countries around Meiji era (around mid 1800’s), and it became more popular as Bunmei kaika (文明開化) started which refers to Japan’s rapid modernization and Westernization during the late 19th and early 20th centuries.
Over time, Yōshoku has been adapted to suit Japanese tastes and ingredients, becoming an integral part of Japanese cuisine. While dishes like Tonkatsu (とんかつ), Curry Rice (カレーライス), Omurice (オムライス), and Korokke (コロッケ) are well-known Japanese dishes, they are also categorized as Yōshoku, just like Ebi Fry.
Ebi fry is often served as a main dish or as a side dish in bento box or kids meal.
It goes very well with tartar sauce, and lemon wedges are often provided to squeeze over the shrimp to enhance their taste.
Chef’s Cooking Tip
When frying shrimp at home to make ebi fry or tempura, they may end up curling instead of remaining straight like those served in restaurants. While the taste remains the same, to achieve a visually appealing Instagram worthy ebi fry, specific preparation steps are necessary.
1. Add some notches
Make several notches on the underside of the shrimp. Depending on the size of the shrimp, make a slight cut about 4 to 5mm deep. If the cut is too shallow, the shrimp will still end up curling when getting deep fried. The number of notches also depends on the shrimp’s size, but approximately 3 to 4 notches should suffice. Be cautious not to make too many cuts, as it may alter the appearance and compromise the shrimp’s unique texture.
2. Stretch and press the shrimp body
Use your thumb and index finger to firmly press and stretch the shrimp on the cutting board. Be careful not to apply too much pressure when stretching the shrimp, otherwise the shrimp may break.
Additional tip
Cut off the edge of shrimp tails since they contain moisture and can cause oil splatter when cooking.
Extra Tip
Before deep frying shrimps, use your fingers to wipe off any panko breadcrumbs attached to the tails. This reveals the beautiful red colour of the tails when fried, making it visually appealing.
Key Ingredients
Panko - Japanese Breadcrumb
Panko is a type of Japanese breadcrumb known for its light and crispy texture, frequently used in frying dishes. There are various types of panko available. Traditional ‘dry panko’ boasts low moisture content and a fine texture, whereas ‘fresh panko’ (生パン粉) is crafted by drying breadcrumbs while preserving its moisture, yielding a crisp texture when fried and enhancing the dish’s volume and appearance.
You can typically find panko at Asian grocery stores. However, if it’s unavailable, here’s an easy method to prepare it at home.
How to make fresh panko (生パン粉)
Place bite-sized pieces of white bread into a food processor, tearing them apart as needed. Blend until you achieve your desired level of fineness
Ebi Fry (エビフライ) - Deep Fried Shrimp
Ingredients
- 10 pieces large shrimp
- 1 egg
- ½ cup flour
- 2 cups panko breadcrumbs
Instructions
Prepare shrimps
- Peel shrimp's shells by hand.
- Hold the shrimp with one hand, place the knife flat on the shrimp's back, and make a cut 3mm to 5mm deep to remove the dorsal vein with the knife.
- Rinse them in cold water.
- Add some notches. *See the chef's cooking tip above.
- Stretch and press the shrimp's body. *See the chef's cooking tip above.
- Cut off the edge of shrimp tails. *See the chef's cooking tip above.
Coating
- Beat the eggs well.
- Prepare flour, panko, egg, and an empty plate to coat the shrimp.
- Coat each shrimp in the flour, shaking off any excess.
- Then dip it into the beaten eggs, shaking off any excess egg to prevent from dripping.
- Coat the shrimp thoroughly with the panko, pressing gently by hand to ensure the panko is attached well to the shrimp.
- Use your fingers to wipe off any panko attached to the tails. *See the chef's cooking tip above.
Deep Frying
- Heat vegetable oil to around 350ºF (175°C).
- Carefully place the shrimps into the hot oil, and fry the shrimps for about 1.5 to 2 minutes until they turn golden brown and crispy.
