Description
Enjoy the crispy perfection of Ebi Fry, a classic Japanese deep-fried shrimp dish coated in golden panko breadcrumbs. This easy-to-make recipe delivers a crunchy texture and delicious flavor, making it a perfect appetizer or main course
Ingredients
- 1 pound medium shrimp, peeled (tails left on) and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with salt, black pepper, and garlic powder for even seasoning.
- Prepare the Coatings: Set up three shallow bowls: one with flour and paprika, one with beaten eggs, and one with panko breadcrumbs.
- Coat the Shrimp: Dredge each shrimp in the flour mixture, dip into the eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat the Oil: In a deep fryer or heavy skillet, heat vegetable oil to 375°F (190°C).
- Fry the Shrimp: Fry the shrimp in batches for about 5 minutes, or until golden brown and crispy.
- Drain and Serve: Remove the shrimp with a slotted spoon and drain on paper towels. Serve hot with your preferred dipping sauce.
Notes
- For extra crispiness, double-coat the shrimp by dipping them in eggs and panko a second time.
- Chill breaded shrimp for 15 minutes before frying to help the coating stay intact.
- Serve with tartar sauce, tonkatsu sauce, or fresh lemon wedges.
