Ebi Fry - Fried Shrimp

[Keith_]

Treat yourself to crispy and delicious Ebi Fry, a Japanese fried shrimp dish that's perfect as an appetizer or a main course.

**Ingredients**:
- 12 large shrimp, peeled and deveined (leave the tails on)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Lemon wedges (optional, for serving)
- Tonkatsu sauce or tartar sauce (optional, for serving)

**Instructions**:
1. **Prepare the Shrimp**:
- Season the shrimp with salt and pepper.
- Pat them dry with paper towels to ensure the coating adheres properly.

2. **Coat the Shrimp**:
- Dredge each shrimp in flour, shaking off the excess.
- Dip the floured shrimp into the beaten eggs, making sure they are fully coated.
- Press the shrimp into the panko breadcrumbs, ensuring they are evenly coated and the breadcrumbs adhere well.

3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

4. **Fry the Shrimp**:
- Fry the shrimp in batches, being careful not to overcrowd the pan.
- Cook until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.

5. **Serve**:
- Serve the Ebi Fry hot with lemon wedges and your choice of dipping sauce, such as tonkatsu sauce or tartar sauce.

Enjoy the crunchy and flavorful Ebi Fry as a delightful addition to any meal!

 

[bbcarmela]

Sounds delicious! Ebi Fry is always a hit.

 

[KarenDeel]

Ebi Fry looks crispy and delicious! The golden coating is perfect for a satisfying crunch. Can’t wait to try making these at home—thanks for the tasty recipe!

 

[Stark]

Treat yourself to crispy and delicious Ebi Fry, a Japanese fried shrimp dish that's perfect as an appetizer or a main course.

**Ingredients**:
- 12 large shrimp, peeled and deveined (leave the tails on)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Lemon wedges (optional, for serving)
- Tonkatsu sauce or tartar sauce (optional, for serving)

View attachment 5233

**Instructions**:
1. **Prepare the Shrimp**:
- Season the shrimp with salt and pepper.
- Pat them dry with paper towels to ensure the coating adheres properly.

2. **Coat the Shrimp**:
- Dredge each shrimp in flour, shaking off the excess.
- Dip the floured shrimp into the beaten eggs, making sure they are fully coated.
- Press the shrimp into the panko breadcrumbs, ensuring they are evenly coated and the breadcrumbs adhere well.

3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

4. **Fry the Shrimp**:
- Fry the shrimp in batches, being careful not to overcrowd the pan.
- Cook until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.

5. **Serve**:
- Serve the Ebi Fry hot with lemon wedges and your choice of dipping sauce, such as tonkatsu sauce or tartar sauce.

Enjoy the crunchy and flavorful Ebi Fry as a delightful addition to any meal!

Ebi Fry looks absolutely crispy and delicious! I've been trying to perfect my breading technique—any tips for keeping the shrimp extra crunchy?

 

[CompassionateWitch8888]

Ebi Fry looks absolutely crispy and delicious! I've been trying to perfect my breading technique—any tips for keeping the shrimp extra crunchy?

For extra crunchy shrimp, make sure your shrimp is super dry before you bread it. Use Panko bread crumbs for that extra crunch, and don't overcrowd the pan when frying. Let the oil get really hot too!

 

[Kardel]

Ebi Fry is always a hit! The crispy coating looks perfect—do you use panko for the crunch? Definitely adding this to my weekend menu!

 

[Popsickle]

Thanks for the Ebi Fry recipe! Looking forward to making it!