Ebi Fry

Panko-Crusted Fried Prawn


Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes
Cooking: 20 Minutes

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.



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


  • 2 tablespoons mayonnaise
  • 50 g ( oz) cornichons, finely chopped
  • 50 g ( oz) small pickled onions, finely chopped
  • a large pinch of sea salt
  • cup (100 g) plain (all-purpose) flour
  • 1⅔ cups (100 g) panko breadcrumbs
  • 3 cups (750 ml) sunflower oil, for deep-frying


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 breadcrumbs.

Heat the sunflower oil in a large deep saucepan or wok to 180°C (350°F). Fry the prawns, four at a time, for about 2–3 minutes, until golden brown. Lift the prawns out of the oil with a metal strainer and place them on paper towel to drain.

Serve with the tartare sauce.