Ebi Fry (Japanese Breaded and Deep-Fried Shrimp) Recipe

Gather the ingredients.

Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove black innards, using a toothpick to lift vein out.)

Make a few incisions on stomach side of shrimp and lightly press back of shrimp to straighten it out. This will prevent shrimp from curling when cooked.

Pat shrimp dry using paper towels.

Set up a work station with 3 shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.

First, dust shrimp in flour lightly.

Then, dip flour coated shrimp in egg wash.

Finally, place shrimp in panko and make sure that shrimp is coated completely with panko breadcrumbs.

In a deep pan, heat oil to about 340 F o 360 F. Set up large plate or platter covered with paper towels to drain shrimp after it's been fried.

Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.

To make tartar sauce, mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.

Place ebi fry on a plate along with some tartar sauce on the side (or bottled tonkatsu sauce) and finely shredded cabbage. Serve immediately.