Have you tried cooking Japanese Ebi Fry yet? What’s the difference between Tempura and Ebi Furai?
They have different coating textures. Ebi Fry is dusted with flour, dipped into beaten egg mixture and coated in breadcrumbs. It is deep fried until it becomes crispy and golden brown. Tempura is dipped in chilled batter and deep fried immediately to create a shock-look, white, thin, and crispy coating. Try it today, its very easy and so yummy too. I included Tartar Sauce below or you can try this Katsu Sauce.
Ebi Fry Recipe (Fried Shrimp)
12 large shrimp (black tiger shrimp)
1 large egg
1/2 cup all purpose flour
1 cup panko breadcrumbs
Salt and pepper, to tadte
For the Tartar Sauce:
½ cup mayonnaise
1-2 tablespoon/s regular mustard
2 tablespoons pickle relish
Salt and pepper, to taste
Prepare the shrimp: Shell and devein the shrimp but leave the tails intact. Then, rinse it in a bowl of salted water. Pat it dry with paper towels.
Make 3 to 5 shallow slits on the belly side, at 90 degrees to the length of the shrimp. Turn the shrimp over and gently press in the back until it flattens out; you may hear it crack.
Cut off the tip of the tail at a diagonal and squeeze out any moisture using the flat blade of the knife. Season the shrimp with salt and pepper.
Breading: Roll each shrimp into flour and shake off excess.
Dip each floured shrimp into beaten egg.
Place each shrimp into panko and press in until the entire shrimp is evenly coated.
Deep Frying: Heat about ¼ of cooking oil in a pan. Cook the shrimp for about 2 minutes on each side until golden.
Remove shrimp and use some paper towels to drain. Serve and enjoy!
For the Tartar Sauce: Just mix everything in a bowl and chill in the fridge before serving.