Ebi Fry Recipe

Ebi fry is Japan's golden shrimp cutlet: plump prawns straightened, coated in crisp panko, and fried until shatteringly crunchy. Served with shredded cabbage, lemon, and a creamy tartar sauce, it is a yoshoku favourite found in diners and lunch sets across Japan. It looks impressive, yet it comes together in under an hour.

Prep time

35 mins

Cook time

15 mins

Total time

50 mins

Servings

4 servings

Calories

480

Ingredients

• 16 large raw prawns, peeled and deveined, tails on
• 1 tablespoon sake or dry white wine
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 50 g plain flour
• 2 eggs, beaten
• 120 g panko breadcrumbs
• Vegetable oil, for deep frying
• 200 g shredded cabbage, to serve
• 1 lemon, cut into wedges
• 120 ml tartar sauce, to serve
• 1 handful fresh parsley, chopped

Instructions

1. Butterfly each prawn by cutting along the back, then make three shallow cuts across the underside so it lies flat.
2. Sprinkle the prawns with sake, salt, and pepper, and leave for 10 minutes.
3. Dredge each prawn in flour, dip in beaten egg, and coat generously with panko, pressing lightly.
4. Chill the coated prawns for 10 minutes so the crust sets.
5. Heat about 5 cm of oil in a deep pan to 175°C.
6. Fry the prawns in batches of four for 2 to 3 minutes until deep golden and crisp.
7. Drain on a wire rack and season lightly with salt while hot.
8. Serve with shredded cabbage, lemon wedges, tartar sauce, and parsley.

Pro tips

• Score the underside of each prawn so it stays straight and fries evenly.
• Keep the oil at 175°C for a golden, non-greasy crust.
• Fry in small batches so the oil temperature stays steady.
• Drain on a wire rack, not paper, so the panko stays crisp.

Frequently asked questions