Crispy Panko Ebi Furai (Japanese Fried Shrimp)

This recipe focuses on the technique to keep the shrimp straight and the breading extra light and crunchy.

I. Ingredients

The Shrimp:

• 8-10 Large Shrimp: Black Tiger or King prawns work best (peeled and deveined, tails left on).

• Seasoning: Salt and black pepper to taste.

• Lemon: 1 wedge for serving.

The Breading (Standard Breading Procedure):

1. Flour: ½ cup all-purpose flour.

2. Egg Wash: 1 large egg beaten with 1 tbsp of water or milk.

3. Crunch: 1 cup Panko (Japanese breadcrumbs).

Frying:

• Oil: Neutral oil with a high smoke point (Vegetable, Canola, or Sunflower oil).

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II. Step-by-Step Instructions

1. Prepare the Shrimp (The "Straight" Secret)

• To prevent the shrimp from curling when frying, make 3-4 small shallow slits on the underside (the belly) of the shrimp.

• Flip the shrimp over and press down gently on the back with your fingers until you feel/hear a slight "pop." This stretches the fibers so they stay straight.

• Pat the shrimp completely dry with paper towels. Season lightly with salt and pepper.

2. The Breading Process

• Step A: Dredge the shrimp in flour, shaking off any excess.

• Step B: Dip the floured shrimp into the egg wash until fully coated.

• Step C: Press the shrimp firmly into the Panko. Ensure the breadcrumbs cover the entire body up to the tail.

3. Deep Frying

• Heat oil in a deep pan to 180°C (350°F).

• Gently lower the shrimp into the oil. Fry for about 2-3 minutes until they are a beautiful golden brown.

• Remove and drain on a wire rack or paper towels to keep them from getting soggy.

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III. Serving Suggestions

As seen in your image, Ebi Furai is traditionally served with two types of sauces:

• Tartar Sauce: For a creamy, tangy contrast.

• Tonkatsu Sauce: A savory, thick, Worcestershire-based sauce.

• Garnish: Fresh parsley and a squeeze of fresh lemon juice.

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Pro Tip for Texture

For an extra "shaggy" and crunchy look like the photo, you can spray a tiny bit of water on your dry Panko before breading to make the crumbs stick out more, or do a double-dip in the egg and Panko.