📝 About This Recipe
Ebi Furai is a beloved staple of Japanese Yoshoku (Western-style) cuisine, featuring succulent large prawns coated in a light, airy panko crust and fried to a perfect golden crunch. Unlike traditional tempura, these prawns are straightened before frying to create a striking, elongated presentation that is as satisfying to look at as it is to eat. Served with a creamy, egg-rich Japanese-style tartar sauce, this dish offers a magnificent contrast of textures and a burst of oceanic flavor in every bite.
🥗 Ingredients
The Prawns
- 12 pieces Large Black Tiger Prawns (peeled and deveined, tails left on)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/2 cup Cake Flour (for dredging)
Breading Station
- 2 pieces Large Eggs (beaten)
- 1 teaspoon Vegetable Oil (mixed into the egg for better adhesion)
- 2 cups Panko Breadcrumbs (Japanese style coarse crumbs)
- 4 cups Neutral Frying Oil (Canola, vegetable, or grapeseed oil)
Japanese Tartar Sauce
- 1/2 cup Kewpie Mayonnaise (Japanese egg-yolk mayonnaise)
- 1 piece Hard-boiled Egg (finely mashed or chopped)
- 2 tablespoons Yellow Onion (finely minced and soaked in water for 5 mins, then squeezed dry)
- 1 tablespoon Japanese Pickled Cucumber (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Parsley
For Serving
- 2 cups Green Cabbage (shredded very thinly into 'angel hair')
- 1 piece Lemon (cut into wedges)
- 4-8 pieces Cherry Tomatoes (for garnish)
👨🍳 Instructions
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1
Prepare the prawns by peeling the shells but keeping the tail segment intact. Use a toothpick to remove the digestive tract (devein) from the back.
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2
To prevent the prawns from curling, make 3-4 shallow diagonal incisions across the 'belly' (underside) of the prawn. Flip the prawn over and press down firmly on the back until you feel a 'pop' or snap of the connective tissue. The prawn should now lie completely straight.
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3
Scrape the tail with the back of your knife to remove excess water and dark membrane; this prevents the oil from splattering during frying. Pat the prawns completely dry with paper towels.
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4
Lightly season the straightened prawns with salt and black pepper.
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5
Prepare the tartar sauce by mixing the Kewpie mayonnaise, mashed hard-boiled egg, minced onion, pickles, lemon juice, and parsley in a small bowl. Cover and refrigerate until serving.
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6
Set up your breading station: one bowl with cake flour, one bowl with the beaten egg and 1 tsp oil mixture, and one shallow tray with panko breadcrumbs.
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7
Dredge each prawn in flour, shaking off any excess. Dip into the egg mixture to coat thoroughly, then roll in panko, pressing the crumbs gently so they adhere well to the prawn.
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8
Heat the frying oil in a deep pot or wok to 170°C (340°F). You can test the heat by dropping a panko crumb; it should sizzle and rise immediately.
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9
Carefully lower 3-4 prawns at a time into the hot oil. Avoid overcrowding the pot to keep the temperature stable.
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10
Fry for 2-3 minutes, turning once, until the crust is a beautiful deep golden brown and the prawn is cooked through.
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11
Remove the prawns and place them on a wire cooling rack or a plate lined with paper towels to drain excess oil.
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12
Shred the cabbage very finely and soak in ice-cold water for 5 minutes to make it crisp, then drain and spin dry.
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13
Plate the Ebi Furai alongside a mound of shredded cabbage, a lemon wedge, and cherry tomatoes. Serve immediately with a generous dollop of the homemade tartar sauce.
💡 Chef's Tips
Always use Japanese Panko for the best texture; its larger, airier flakes create a superior crunch compared to standard breadcrumbs. Don't skip the 'snapping' of the prawn's back; this is the secret to the signature straight shape of restaurant-style Ebi Furai. If you want an extra-thick crust, you can double-coat the prawns by dipping them back into the egg and panko a second time. Ensure the oil is at the correct temperature (170°C); if it's too low, the prawns will be greasy; if too high, the panko will burn before the prawn cooks.
🍽️ Serving Suggestions
Serve with a side of hot, fluffy Japanese short-grain rice and a bowl of red miso soup for a complete meal. Pair with a cold Japanese lager or a crisp, dry Sake to cut through the richness of the fried coating. Add a drizzle of Tonkatsu sauce (Japanese BBQ sauce) alongside the tartar sauce for a savory-sweet flavor profile. A side of Japanese potato salad or pickled ginger (gari) provides a refreshing contrast to the crispy prawns.