Ebi Fry – Japanese Crispy Fried Shrimp

Ebi Fry is a classic Japanese dish featuring large shrimp coated in airy panko breadcrumbs and deep-fried until golden and crunchy. It’s typically served with lemon, shredded cabbage, and creamy tartar sauce.

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Ingredients (2 servings)

Shrimp

• 8–10 large shrimp (extra-large or jumbo)

• ½ teaspoon salt

• ½ teaspoon white pepper

• Oil for deep frying

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Breading

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

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Tartar Sauce

• ½ cup mayonnaise

• 1 hard-boiled egg, finely chopped

• 1 tablespoon pickles or relish, minced

• 1 teaspoon lemon juice

• Salt and black pepper to taste

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For Serving

• Lemon wedges

• Shredded cabbage or lettuce

• Cherry tomatoes

• Parsley or broccoli (optional)

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Instructions

Step 1: Prepare the Shrimp

1. Peel shrimp, leaving tails on.

2. Devein the shrimp.

3. Make 3–4 shallow cuts on the belly side to prevent curling.

4. Lightly season shrimp with salt and white pepper.

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Step 2: Bread the Shrimp

1. Coat each shrimp lightly in flour, shaking off excess.

2. Dip into beaten eggs.

3. Roll gently in panko breadcrumbs, pressing lightly so crumbs stick without crushing.

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Step 3: Fry

1. Heat oil to 170–175°C (340–350°F).

2. Fry shrimp in batches for 2–3 minutes, until golden brown and crisp.

3. Remove and drain on paper towels.

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Step 4: Make the Tartar Sauce

1. Combine mayonnaise, chopped egg, pickles, and lemon juice.

2. Season with salt and pepper.

3. Chill until ready to serve.

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Step 5: Serve

• Arrange shrimp standing upright or stacked.

• Serve with tartar sauce, lemon wedges, and vegetables.

• Squeeze lemon over shrimp just before eating.

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Tips

• Use panko only—regular breadcrumbs won’t give the same crunch.

• Keep oil temperature steady for light, non-greasy shrimp.

• Do not overcrowd the fryer.