Name: Crispy Ebi Fry with Tartar Sauce Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 25 g onion, finely diced; 2 hard-boiled eggs; 4 tbsp Japanese mayonnaise (e.g., Kewpie Mayonnaise); 1 tbsp lemon juice; 2 tsp sugar; 1 pinch salt and pepper; 1 pinch fresh parsley; 6 black tiger shrimp (large prawns), tails intact; 6 bamboo skewers (longer than the prawns); 2 pinches salt; 1 tsp cornstarch; 1 egg; 30 g all-purpose flour; 50 g panko breadcrumbs; Cooking oil for deep frying (enough to submerge shrimp)

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The Heart of Crispy Ebi Fry with Tartar Sauce Recipe

Whenever I make this Crispy Ebi Fry with Tartar Sauce Recipe, it feels like inviting a little piece of Japan into my kitchen. The shrimp end up perfectly crunchy on the outside, tender and silky inside, and paired with that tangy, creamy tartar sauce — it’s pure comfort in every bite. Cooking this dish side-by-side with you, I want to show how easy it can be to achieve that golden-brown magic at home. You’ll notice how the panko breadcrumbs create a crisp-edged shell that crackles delightfully beneath your teeth, while the tartar sauce adds a mellow, fresh burst of flavor with just the right zing of lemon and sweet onion. Trust me, when you dip those warm fries into the sauce, it’s a dance of textures and tastes you’ll want to savor again and again. Whether this is your first adventure with ebi fry or you’re looking to refine your technique, you’ll find helpful tips and flavor insights to guide you. So roll up your sleeves, and let’s get cooking together!

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Why This Recipe Shines

Flavor balance: Cozy, bright, and layered — never flat.
Beginner tested: Clear steps with real-life timing cues.
Customize-friendly: Works with pantry swaps and add-ins.
Make ahead approved: Holds texture and flavor beautifully.

Ingredient Breakdown

Flat lay of six large black tiger shrimp with tails intact, a few fresh green parsley sprigs, two whole brown hard-boiled eggs with clean shells, a small white bowl of finely diced white onion, a small white bowl of pale yellow Japanese mayonnaise, a small white bowl of bright yellow lemon juice, a small white bowl of white granulated sugar, a small white bowl of salt and black pepper mixture, a small white bowl of white all-purpose flour, a small white bowl with one whole raw brown egg with clean shell, a small white bowl of light golden panko breadcrumbs, a few natural bamboo skewers longer than the shrimp, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354639359234015250 — Crispy Ebi Fry with Tartar Sauce, Japanese shrimp fry, homemade Ebi Fry, crunchy shrimp recipe, easy Japanese seafood dish

Black tiger shrimp: These large prawns bring firm, juicy flesh. If unavailable, try jumbo shrimp or wild-caught alternatives for a similar texture.
Salt and cornstarch: Used for gentle surface cleaning and moisture control. You can substitute cornstarch with potato starch if needed.
Flour, egg, panko breadcrumbs: Classic Japanese triple-coating for that iconic crispiness. You can swap all-purpose flour for rice flour for a lighter crust.
Japanese mayonnaise (Kewpie): Creamy and slightly sweet; regular mayo works but expect a subtler flavor.
Lemon juice and sugar: Balance acidity and sweetness in the tartar sauce for depth and brightness.
Onion and hard-boiled egg: Add texture and richness to the tartar sauce; finely dicing ensures they blend smoothly.
Fresh parsley: Provides herbal freshness; substitute with dill or chives if preferred.
Cooking oil: Use neutral oils with high smoke points like canola, vegetable, or peanut oil for deep frying.

Before You Begin

To set yourself up for success, prep all your ingredients and tools first — this classic mise en place keeps the cooking flow smooth and relaxing. Make sure your shrimp are fully thawed and patted dry to get that perfect crispy edge. Start heating your frying oil during breading so everything comes together at once. And keep your tartar sauce chilling in the fridge so it’s refreshingly cool when you serve.

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What You’ll Need

Essential tools to make Crispy Ebi Fry with Tartar Sauce Recipe easy and enjoyable — plus optional upgrades if you love efficiency.

How to Make Crispy Ebi Fry with Tartar Sauce Recipe

A white bowl lined with white paper holds a pile of golden-brown fried shrimp, each shrimp coated in a crunchy, textured breading with visible small crumbs. The shrimp are curled and layered closely, filling the bowl. On the right edge of the bowl, there is a small silver container filled with dark red dipping sauce. The bowl sits on a blue-and-white striped cloth, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 — Crispy Ebi Fry with Tartar Sauce, Japanese shrimp fry, homemade Ebi Fry, crunchy shrimp recipe, easy Japanese seafood dish

Prepare the tartar sauce: Cut your hard-boiled eggs in half and scoop out the yolks into a medium bowl. Mash until creamy and stir in Japanese mayonnaise, lemon juice, sugar, parsley, salt, and pepper until smooth and bright. Dice the whites and onions finely, then fold gently into the sauce. Refrigerate to let those flavors meld while you prep the shrimp.
Clean and season the prawns: Peel your black tiger shrimp, leaving the tails for that classic look. Sprinkle them with salt and cornstarch, then rub gently. After a few minutes, rinse under fresh water and pat dry thoroughly. This helps remove excess moisture and primes the shrimp for crisp frying.
Slice and score: On a cutting board, fold the shrimp tails in half, trim the sharp tips diagonally for neat presentation. Turn the shrimp belly-up and make evenly spaced diagonal cuts about 1cm apart, slicing halfway through the body. This helps straighten the shrimp and lets heat penetrate evenly.
Optional skewer step: Thread bamboo skewers through the shrimp to keep them perfectly straight. Beforehand, soak the skewers or brush them lightly with oil to make removal easier once cooked. This extra step pays off with uniform, restaurant-style results.

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Pro-Level Pointers

Heating your oil to a precise 190 °C (374 °F) is key — this temperature creates that instant crisp without soaking up excess oil. You’ll see vigorous bubbling as the shrimp hit the oil, but watch closely: when the sizzling calms down, that’s your sign the shrimp are cooked through and ready to drain. Press the panko onto the shrimp firmly during breading to prevent it from falling off — double coating adds irresistible crunch. If you skip the skewers, be gentle when straightening shrimp so they don’t curl in the fryer.

Set up your dredging stations: Arrange shallow dishes with flour, whisked egg, and panko breadcrumbs. Your shrimp will get coated in that order for the signature crispy crust. Pat off excess flour before the egg wash to keep the batter light.
Coat the shrimp: Dredge each shrimp in flour, ensuring a light, even coat. Then dip fully in whisked egg — you’ll feel the silky texture covering the surface. Lastly, press into panko breadcrumbs, feeling the rough texture grit against the shrimp. For extra crunch, repeat the egg and panko step once more. Trust me, the double coat is worth every extra minute.
Deep fry with care: Carefully slide the shrimp into the hot oil. The air will fill with a savory nutty aroma as the crust caramelizes to a golden brown. Fry until bubbling slows, about 2-3 minutes. Don’t overcrowd the pan; space allows the crispy magic to work evenly.
Drain and rest: Transfer shrimp to a wire rack over paper towels to catch excess oil and keep the crust crisp. If using skewers, let them cool slightly before gently twisting and pulling them out — this keeps your shrimp beautifully straight.
Serve immediately: Plate up the crispy ebi fry alongside your chilled tartar sauce. The contrast of the warm, crunchy shrimp and cool, tangy sauce is irresistible. I always recommend trying one right away; you’ll notice that satisfying crisp snap with every bite.

Creative Variations for Crispy Ebi Fry with Tartar Sauce Recipe

Crispy Ebi Fry with Tartar Sauce Recipe - Article Image 2 — Crispy Ebi Fry with Tartar Sauce, Japanese shrimp fry, homemade Ebi Fry, crunchy shrimp recipe, easy Japanese seafood dish

Spice it up: Add a pinch of cayenne or shichimi togarashi to your panko for a warm, fiery edge.
Herb twist: Mix finely chopped shiso or basil into the tartar sauce for a fragrant lift.
Double-dip flavor: Brush the breaded shrimp with a light layer of soy sauce before frying for a subtle umami surprise.
Seasonal swap: Try the same technique with large scallops or firm white fish for a seafood medley.
Presentation play: Serve with lemon wedges and a bed of shredded cabbage for a fresh, crunchy contrast.
Make it a meal: Add steamed rice and pickled vegetables for a balanced and filling lunch or dinner setting.

Storage, Freezing & Reheating

Fridge: Store leftover shrimp and tartar sauce separately in airtight containers for up to 2 days. The shrimp will soften but still taste great with a quick reheat.
Freezing: Freeze uncooked breaded shrimp on a tray for 1-2 hours, then transfer to sealed bags. Keep up to 1 month. Fry straight from frozen—just add extra time.
Reheating: Reheat fried shrimp in a hot oven (200 °C/400 °F) for 5-7 minutes to regain crispiness. Avoid microwaving as it makes the crust soggy.
Tartar sauce: Best fresh but stores well refrigerated up to 3 days. Give it a stir before serving again.