Ebi fry (エビフライ)
Japan
A traditional Japanese dish – crispy shrimp coated in breadcrumbs, served on a bed of finely shredded cabbage with tartar sauce and lemon wedges. The dish combines a crunchy crust with the fresh aroma of vegetables, perfect for a light dinner.
Ingredients
- 8 pcs shrimp
- 1 pcs egg
- to taste flour
- to taste panko breadcrumbs
- to taste salt
- to taste pepper
- to taste vegetable oil
- 1 pcs lemon
- 2 leaves cabbage
- 60 g mayonnaise
- 3 tbsp onion
Steps
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Thinly slice the cabbage to about 1 mm thickness, soak it in cold water for 5 minutes, then drain using a colander.
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Combine mayonnaise, finely chopped boiled egg, onion, salt, and pepper to make tartar sauce.
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Remove the shells, heads, and legs from the shrimp, leaving the tail with a small piece of shell. Devein by removing the black dorsal vein, make cuts on the belly about every 1 cm, and flatten them so they do not curl during frying.
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Pat the shrimp dry with a paper towel, lightly salt and pepper them. Dredge them sequentially in flour, beaten egg, and panko breadcrumbs.
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Heat the vegetable oil in a pot or skillet to 170 °C. Fry the shrimp over medium heat for about 2 minutes until golden‑brown, cooking in two batches.
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Pile the sliced cabbage onto a plate, place the fried shrimp beside it, and serve with lemon wedges and tartar sauce.