📝 About This Recipe
A cornerstone of Japanese Yoshoku (Western-style) cuisine, Ebi Furai features succulent, jumbo prawns stretched to impressive lengths and coated in a shatteringly crisp panko crust. Unlike standard fried shrimp, these are prepared with a specific technique to keep them perfectly straight and elegant. Served with a tangy, creamy Japanese tartar sauce, they offer a delightful contrast of textures and a sweet, oceanic flavor that is truly irresistible.
🥗 Ingredients
The Prawns
- 12 pieces Jumbo Black Tiger Prawns (head-off, shell-on (U13/15 size is ideal))
- 1/2 teaspoon Sea Salt (for seasoning)
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Potato Starch (for cleaning the prawns)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten well)
- 2 cups Panko Breadcrumbs (Japanese style, coarse)
- 3 cups Neutral Oil (such as vegetable or canola for deep frying)
Japanese Tartar Sauce
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred)
- 1 Hard-boiled Egg (finely minced)
- 2 tablespoons Onion (finely minced and soaked in water to remove bite)
- 1 tablespoon Pickled Gherkins (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Parsley
For Serving
- 1/4 head Green Cabbage (shredded paper-thin)
- 1 Lemon (cut into wedges)
- 4 pieces Cherry Tomatoes (for color)
👨🍳 Instructions
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1
Prepare the tartar sauce first by combining the minced hard-boiled egg, onion, gherkins, Japanese mayo, lemon juice, and parsley in a small bowl. Mix well and refrigerate to let flavors meld.
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2
Peel the prawns, leaving the tail segment intact. Use a small knife to scrape the dark membrane off the tails to prevent oil splatter during frying.
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3
Devein the prawns by making a shallow slit along the back. Place them in a bowl with potato starch and a splash of water, massage gently to remove impurities, then rinse under cold water and pat completely dry with paper towels.
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4
To prevent curling, make 3-4 small diagonal incisions on the belly side of each prawn. Flip the prawn over and press down firmly on the back with your fingers until you feel the fibers 'snap' and the prawn stays straight.
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5
Season the straightened prawns lightly with sea salt and white pepper.
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6
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with the panko breadcrumbs.
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7
Dredge a prawn in flour, shaking off the excess. Dip it into the egg wash, then press firmly into the panko, ensuring an even and thick coating. Repeat for all prawns.
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8
Heat the neutral oil in a heavy-bottomed pot or deep fryer to 340°F (170°C).
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9
Gently slide 3-4 prawns into the hot oil. Do not overcrowd the pot as this will drop the oil temperature and lead to greasy results.
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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 drain them on a wire rack or paper towels. Let them rest for 1 minute to allow the residual heat to finish the cooking process.
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12
Plate the hot Ebi Furai alongside a mound of shredded cabbage, a lemon wedge, and a generous dollop of the chilled tartar sauce.
💡 Chef's Tips
Scraping the moisture and black film off the tails is crucial; it prevents the oil from 'popping' and keeps your kitchen safe. For the crunchiest results, use fresh 'Nama' panko if available, or lightly spray your dry panko with a mist of water before breading. If the prawns are curling, you haven't broken the connective tissue on the belly enough—don't be afraid to hear that 'snap'. Always maintain an oil temperature between 340°F and 350°F; too low and they get oily, too high and the panko burns before the shrimp cooks.
🍽️ Serving Suggestions
Serve with a side of steamed Japanese short-grain rice and a bowl of hot miso soup for a complete Teishoku meal. Pair with a crisp Japanese lager or a cold glass of dry Riesling to cut through the richness of the fried coating. A drizzle of Tonkatsu sauce alongside the tartar sauce provides a savory, fruity depth that complements the seafood. Shredded cabbage is the traditional palate cleanser; soak it in ice water for 10 minutes then spin dry for maximum crunch.