Ebi Fry

Name: Ebi Fry (Panko-Crusted Fried Prawn)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 3 cups (750 ml) sunflower oil, for deep-frying; 12 large tiger prawns (shrimp), peeled and deveined, tails on; 2 eggs, lightly beaten; 2 tablespoons mayonnaise; 50 g (1¾ oz) cornichons, finely chopped; 50 g (1¾ oz) small pickled onions, finely chopped; a large pinch of sea salt; ⅔ cup (100 g) plain (all-purpose) flour; 1⅔ cups (100 g) panko breadcrumbs; 2 hard-boiled eggs, peeled and chopped

Panko-Crusted Fried Prawn

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

These crispy panko-crusted prawns are a firm favourite with kids and adults, so make them for a special meal with family and friends. They’re commonly served with tartare sauce, but are also great served with Quick Tonkatsu Sauce.

Ingredients

Fresh

2 hard-boiled eggs, peeled and chopped
12 large tiger prawns (shrimp), peeled and deveined, tails on
2

Asia
Japan
Fish course
Pescatarian

Method

To prepare the tartare sauce, mix the mayonnaise, cornichons, pickled onions and chopped hard-boiled eggs together.

Place the prawns in a small bowl and cover with water. Add the salt and leave them for 10 minutes.

Place the flour, beaten eggs and breadcrumbs in three separate shallow dishes. Dust the prawns with flour, then dip them in the egg. Finally, coat the prawns with the