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Crispy Ebi Fry with Tartar Sauce Recipe

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4.5 from 135 reviews

This recipe for Fried Shrimp, known as Ebi Fry in Japanese cuisine, features crispy deep-fried black tiger shrimp coated in panko breadcrumbs and served with a creamy homemade tartar sauce. The shrimp are carefully prepped with diagonal cuts and optionally skewered to ensure even frying and a perfectly crispy texture. The tartar sauce combines hard-boiled eggs, onion, Japanese mayonnaise, lemon juice, and seasonings for a tangy and rich accompaniment. This dish is perfect for a satisfying appetizer or main course with a delightful crunch and flavorful sauce.

Ingredients

Tartar Sauce

  • 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

Ebi Fry (Fried Shrimp)

  • 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)

Instructions

  1. Prepare the Tartar Sauce: Cut the 2 hard-boiled eggs in half and scoop out the yolks into a medium bowl. Mash the yolks and add 4 tbsp Japanese mayonnaise, 1 tbsp lemon juice, 2 tsp sugar, 1 pinch fresh parsley, and 1 pinch salt and pepper. Mix well. Finely dice the egg whites and 25 g onion, then add them to the bowl and mix again. Store the tartar sauce in the refrigerator until serving.
  2. Prep the Prawns: Remove the shells from 6 black tiger shrimp, leaving the tails intact. Place the shrimp in a bowl and rub the surface with 2 pinches of salt and 1 tsp cornstarch. After a few minutes, rinse the shrimp under fresh water to wash off the salt and cornstarch. Drain well and pat dry with kitchen paper. On a chopping board, place the shrimp on their sides with tails folded. Trim the tail diagonally to remove the pointy tip, making the shorter side the diagonal cut. Turn the shrimp with the belly facing up and make diagonal incisions about 1 cm apart, cutting halfway through the body. Optionally, soak bamboo skewers and thread them through the shrimp to keep them straight while frying.
  3. Coat the Shrimp: Heat cooking oil in a deep pot or fryer to 190°C (374°F). Arrange three dishes with 30 g all-purpose flour, one whisked egg, and 50 g panko breadcrumbs. Coat each shrimp first in flour, shaking off excess, then dip into the whisked egg, and then roll in panko breadcrumbs, pressing firmly to adhere. For extra crunch, optionally repeat coating with egg and panko again.
  4. Fry the Shrimp: Carefully place the coated shrimp into the hot oil. The oil will bubble loudly at first; this sound will subside as the shrimp cook thoroughly. Fry the shrimp until golden brown and crispy. Remove the shrimp from oil and place them on a wire rack to drain excess oil. Allow skewers to cool before gently twisting and removing them if used.
  5. Serve: Plate the crispy ebi fry alongside the homemade tartar sauce for dipping. Enjoy immediately while hot and crunchy!

Notes

  • Be sure to maintain the oil temperature at 190°C for optimal frying results and crispy texture.
  • Use bamboo skewers soaked in water or lightly greased to prevent burning and to keep shrimp straight.
  • Double coating with egg and panko breadcrumbs will make the shrimp extra crunchy.
  • Drain excess oil on a wire rack instead of paper towels to keep the coating crisp.
  • The tartar sauce can be prepared ahead and refrigerated for up to 2 days.
  • Choose fresh, large prawns for best flavor and texture.

Find it online: https://forkvista.com/crispy-ebi-fry-with-tartar-sauce-recipe/