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.
Notes
Q.How to store them?
A. You can freeze the uncooked breaded shrimps for 5 days. Deep fry them longer than instructed if it's still frozen before cooking.