📝 About This Recipe
Ebi Fry is the quintessential crown jewel of Yoshoku—Japan’s unique take on Western-style comfort food. These jumbo shrimp are meticulously prepared to stay perfectly straight, then coated in airy panko breadcrumbs and deep-fried to a majestic golden brown. The result is a spectacular contrast between the shattering crispness of the crust and the sweet, succulent snap of the shrimp, traditionally served with a creamy, egg-rich tartar sauce.
🥗 Ingredients
The Shrimp
- 12-16 pieces Jumbo Shrimp (Black Tiger or King) (shell-on, heads removed preferred)
- 1/2 teaspoon Salt (for seasoning)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Sake or Dry White Wine (to remove any fishy scent)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (well beaten)
- 1 teaspoon Neutral Oil (whisked into the eggs for better adhesion)
- 2 cups Panko Breadcrumbs (Japanese style, coarse)
- 3-4 cups Vegetable Oil (for deep frying)
Homemade Tartar Sauce
- 1/2 cup Japanese Mayonnaise (Kewpie) (for authentic flavor)
- 1 Hard-Boiled Egg (finely chopped)
- 2 tablespoons Onion (minced and soaked in water then squeezed dry)
- 1 tablespoon Japanese Pickled Cucumber (Kyuri Zuke) (finely chopped; can substitute dill pickles)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Parsley
For Serving
- 1/4 head Green Cabbage (shredded paper-thin and chilled in ice water)
- 1 Lemon (cut into wedges)
- 4 Cherry Tomatoes (for garnish)
👨🍳 Instructions
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1
Prepare the tartar sauce by combining the Japanese mayonnaise, chopped hard-boiled egg, minced onion, pickles, lemon juice, and parsley in a small bowl. Mix well and refrigerate for at least 30 minutes to let the flavors meld.
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2
Peel the shrimp, leaving the tail segment intact. This provides a 'handle' and makes for a beautiful presentation.
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3
Devein the shrimp by making a shallow slit along the back. Then, use a knife to scrape the tail tips and trim the very end of the tail at an angle to squeeze out any excess water; this prevents oil from splattering during frying.
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4
To keep the shrimp from curling, make 3-4 small incisions on the belly side (the inside curve). Press the shrimp down firmly on the cutting board until you feel the muscle fibers 'snap' or pop. The shrimp should now lie perfectly flat and straight.
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5
Pat the shrimp completely dry with paper towels. Lightly season with salt, pepper, and a splash of sake. Let sit for 5 minutes, then pat dry again.
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6
Set up your breading station with three shallow bowls: one with flour, one with the beaten eggs (mixed with 1 tsp oil), and one with panko.
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7
Dredge each shrimp in flour, shaking off all excess. Dip into the egg wash to coat thoroughly, then press firmly into the panko. Ensure the shrimp is completely covered in crumbs, but keep the tail clean.
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8
Heat about 2 inches of neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
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9
Carefully slide 3-4 shrimp into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy shrimp.
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10
Fry for 2-3 minutes, turning once, until the panko is a uniform deep golden brown and the shrimp is cooked through.
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11
Remove the shrimp and drain them vertically on a wire rack. This allows steam to escape and keeps the bottom from getting soggy.
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12
Skim any loose panko bits from the oil between batches to prevent them from burning and sticking to the next set of shrimp.
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13
Arrange a mound of shredded cabbage on each plate. Place 3-4 fried shrimp next to the cabbage, leaning them slightly for height.
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14
Serve immediately with a generous dollop of tartar sauce, a lemon wedge, and cherry tomatoes on the side.
💡 Chef's Tips
To ensure perfectly straight shrimp, don't be afraid to press down firmly when 'snapping' the belly muscles—you should hear a distinct pop. Always use Japanese Panko rather than standard breadcrumbs; the larger flakes create the signature airy crunch. If your panko isn't sticking well, double-dip: flour, egg, flour, egg, then panko for an extra-thick crust. Maintain your oil temperature at 350°F; if it's too low, the breading absorbs oil; if too high, the outside burns before the shrimp cooks. For the best texture, soak your shredded cabbage in ice water for 10 minutes, then spin it completely dry before serving.
🍽️ Serving Suggestions
Serve with a side of steaming hot Japanese short-grain rice and a bowl of miso soup for a complete Teishoku meal. Pair with a cold, crisp Japanese lager or a glass of chilled sparkling sake. Add a small side of Japanese Worcestershire-style 'Tonkatsu Sauce' for those who prefer a savory-sweet alternative to tartar sauce. Include a side of Japanese potato salad to lean into the full 'Yoshoku' cafe experience. A hot cup of roasted green tea (Hojicha) provides a wonderful earthy finish to the meal.