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Ebi Fry (Fried Shrimp)
Serves 2 · About 40 min
Peeled shrimp coated and fried in oil 2 cm deep in a frying pan. Straight, crunchy fried shrimp.
① Cut the cabbage→② Prepare the shrimp→③ Coat the fish→④ Heat the oil→⑤ Fry and serve
What to buy
Fish
Vegetables
Eggs & bread
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How to make it
1
Shred the cabbage
- Stack 2 cabbage leaves, roll them up, and on the cutting board slice from the end as thinly as you can
- After cutting, put in a bowl of water for 5 minutes. Drain in a strainer and keep in the fridge
- Cut the vegetables first so you don't use the cutting board after cutting raw shrimp
How to tell it's doneThe cabbage is thinly sliced and drained in the strainer.
2
Peel the shrimp and remove the vein
- Peel the shrimp. Leave the tail and the 1 section of shell next to the tail
- Poke a bamboo skewer (or toothpick) in from the side around the middle of the back, hook the black line (vein) and gently pull it out
- In a bowl, put the shrimp, 1 tbsp potato starch and 1 tbsp water and rub gently. When it turns dirty gray, rinse off with water
- Pat dry well with paper towels
How to tell it's doneAll the shell except the tail is gone, the vein is out, and the surface is not wet.
Be carefulIf water is left on here, the oil splatters a lot when frying.
3
Straighten and season
- Put the shrimp on the cutting board belly side up and make 4 shallow diagonal cuts with a knife (up to half the thickness of the shrimp)
- Turn the shrimp over and press the back gently with your fingers. It makes a little snap and stretches out straight
- Cut a little off the tip of the tail at an angle with a knife, and squeeze the water out of the tail with the back of the knife (this stops oil splattering)
- Sprinkle with a pinch of salt and a pinch of pepper
How to tell it's doneThe shrimp stays straight on the cutting board without curling up.
4
Coat the fish
- Line up 3 trays or plates. Put 3 tbsp flour in the 1st, beat 1 egg with 1 tbsp water in the 2nd, and put 200 ml panko in the 3rd
- Hold the shrimp by the tail and coat in this order: flour → egg → panko. Don't coat the tail
- Press the panko on lightly with your hand so it sticks
How to tell it's doneAll of the shrimp meat is covered in panko, and you can't see any white meat.
5
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
6
Fry and serve
- Gently add the shrimp 4 at a time from the near side (adding a lot at once lowers the oil temperature)
- After 1 1/2 minutes, turn over with cooking chopsticks and fry 1–1 1/2 more minutes
- Put on a rack or paper towels to drain the oil. Fry the other 4 the same way
- Turn off the heat. Put the cabbage from step 1 and the shrimp on a plate and pour over the sauce
How to tell it's readyThe coating is golden brown all over and feels crunchy and hard when you hold it with cooking chopsticks. Cut the thickest one in half with a knife: if it is white and not see-through inside, it's cooked through. If it's still see-through, fry the rest 30 more seconds at a time.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating came offThe shrimp weren't dried enough in step 2, or the panko wasn't pressed on in step 4. Pat the shrimp dry well before coating with flour.
They curled upThe cuts in step 3 were too shallow. Next time make 4 firm cuts on the belly side and press the back until it snaps.
Burnt coating, raw insideThe oil was too hot. If bubbles rush out hard, turn the heat down and add the shrimp once the bubbles are small.
The oil splattered a lotWater was left on the shrimp or tails. Squeeze the water out of the tails in step 3, and pat dry once more with paper towels before frying.
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