📝 About This Recipe
A cornerstone of Japanese Yoshoku (Western-style) cuisine, Ebi Furai features succulent, jumbo shrimp encased in a shatteringly crisp shell of panko breadcrumbs. Unlike tempura, which uses a light batter, Ebi Furai is prized for its signature straight shape and a satisfyingly crunchy texture that locks in the sweet, natural juices of the seafood. It is a nostalgic comfort food often found in bento boxes and family restaurants, served alongside a tangy tartar sauce and shredded cabbage.
🥗 Ingredients
The Shrimp
- 12-16 pieces Jumbo Shrimp (Black Tiger or King) (peeled and deveined, tails left on)
- 1/2 teaspoon Salt (for seasoning)
- 1/4 teaspoon White Pepper (freshly ground)
- 1 tablespoon Potato Starch or Cornstarch (for cleaning the shrimp)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten well)
- 1 teaspoon Vegetable Oil (mixed into eggs for better adhesion)
- 2 cups Fresh Panko Breadcrumbs (Japanese style, coarse)
- 3-4 cups Neutral Oil (for deep frying (canola, vegetable, or grapeseed))
Japanese Tartar Sauce
- 1/2 cup Japanese Mayonnaise (Kewpie) (richer than standard mayo)
- 1 Hard-boiled Egg (finely minced)
- 2 tablespoons Onion (finely minced and soaked in water to remove bite)
- 1 tablespoon Pickled Cucumber or Gherkin (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
Accompaniments
- 1/4 head Green Cabbage (shredded into paper-thin ribbons)
- 4 Lemon Wedges (for serving)
- 1 sprig Parsley (for garnish)
👨🍳 Instructions
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1
Clean the shrimp by tossing them with potato starch and a splash of water; massage gently to remove impurities, then rinse under cold water and pat extremely dry with paper towels.
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2
To prevent the shrimp from curling, make 3-4 shallow diagonal incisions along the belly (underside) of each shrimp. Place the shrimp belly-down and press firmly with your fingers until you feel the fibers snap; the shrimp should now lay perfectly flat.
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3
Use a knife to scrape the dark liquid out of the tails and trim the tips of the tails at an angle. This prevents oil splatter during frying.
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4
Lightly season the prepared shrimp with salt and white pepper.
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5
Prepare the tartar sauce by mixing the Kewpie mayo, minced boiled egg, squeezed-dry onions, pickles, and lemon juice. Refrigerate until ready to serve.
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6
Set up your dredging station: one bowl for flour, one for the beaten eggs (mixed with a teaspoon of oil), and one for the panko.
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7
Hold a shrimp by the tail, dredge it lightly in flour, and shake off any excess.
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8
Dip the floured shrimp into the egg wash, ensuring it is fully coated except for the very end of the tail.
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9
Press the shrimp firmly into the panko breadcrumbs. Use your hand to pack the panko onto the shrimp to ensure a thick, even coating.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
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11
Carefully slide 3-4 shrimp into the hot oil. Do not overcrowd the pot or the temperature will drop, resulting in greasy shrimp.
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12
Fry for 2-3 minutes, turning once, until the crust is a deep golden brown and the shrimp is cooked through.
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13
Remove the shrimp and place them vertically on a wire cooling rack to drain. This prevents the bottom from getting soggy.
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14
Skim any loose breadcrumbs from the oil between batches to prevent them from burning and sticking to the next set of shrimp.
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15
Serve immediately while piping hot with shredded cabbage, a dollop of tartar sauce, and a lemon wedge.
💡 Chef's Tips
Always use Panko (Japanese breadcrumbs) rather than Western breadcrumbs for that distinct jagged, airy crunch. To keep the shrimp straight, the 'snapping' technique on the belly is essential—don't be afraid to press down until they feel limp. If your panko is very dry, spray it with a tiny bit of water mist to make it more 'nama-panko' (fresh style), which yields a better texture. Maintain oil temperature at 350°F; if it's too low, the breading absorbs oil, if too high, the outside burns before the shrimp cooks. Scraping the water/black liquid out of the tails is a professional chef secret to prevent 'popping' in the hot oil.
🍽️ Serving Suggestions
Serve alongside a mound of thinly shredded green cabbage soaked in ice water for maximum crispness. Pair with a bowl of hot miso soup and steamed short-grain Japanese rice for a full Teishoku (set meal) experience. Offer Japanese Tonkatsu sauce or Worcestershire sauce as an alternative dipping option for those who prefer savory over creamy. A cold Japanese lager or a crisp glass of dry Riesling cuts through the richness of the fried breading beautifully. Add a small scoop of Japanese potato salad on the side for a classic Yoshoku plate presentation.