Crispy Ebi Fry with Homemade Tartar Sauce Recipe

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The Comfort of Crispy Ebi Fry with Homemade Tartar Sauce Recipe

There’s something truly heartwarming about a plate of golden, crispy ebi fry. This dish feels like a cozy weekend hug, combining the velvety sweetness of fresh prawns with that satisfyingly crunchy panko coating we all love. When paired with a tangy, smooth homemade tartar sauce, it hits all the right notes—comforting, familiar, but still exciting with every bite. I always find that this Crispy Ebi Fry with Homemade Tartar Sauce Recipe brings back memories of leisurely lunches and festive gatherings, and I’m excited to share it with you today. You’ll notice how the prawns keep their tender juiciness inside a lightly crisp shell that shatters just right, and our homemade tartar sauce ties it all together with its creamy, zesty flair. This recipe is one I turn to when I want something special with a approachable process — no fancy gadgets, just simple ingredients that come alive in the kitchen. I hope you enjoy making it as much as I do!

Ingredient Guide

• Black Tiger Shrimp (6 large prawns): Their firm texture and sweet flesh hold up well to frying. Substitute other large prawns if preferred.
• Japanese Mayonnaise (4 tbsp): Kewpie gives that iconic creamy, umami-rich base for the tartar sauce.
• Hard-Boiled Eggs (2): Yolks add velvety richness and whites provide texture to the tartar sauce.
• Onion (25 g finely diced): Adds a mild crunch and aromatic bite to the tartar.
• Lemon Juice (1 tbsp): Brightens and balances richness in the tartar sauce.
• Sugar (2 tsp): Just enough to round out flavors without sweetness overpowering.
• Salt & Pepper: Simple seasoning lifts the seafood and sauce alike.
• Fresh Parsley (pinch): Fresh herbaceous notes in tartar.
• Cornstarch (1 tsp): Used for prepping shrimp to ensure sticky breading adhesion.
• All-Purpose Flour (30 g), Egg (1), Panko Breadcrumbs (50 g): Classic triple coating for that perfect crispy crust.
• Cooking Oil: For deep frying. Neutral oils like vegetable or canola work best.

Prep Before You Begin

Before diving in, get your mise en place ready. Having all ingredients measured and tools at hand will make frying less stressful and more fun. The shrimp prep involves a few key steps that really elevate the final texture, so don’t rush those. Also, get your oil heating up gradually to just the right 190°C (374°F) – a thermometer helps, but careful attention works too. This ensures the panko crisps beautifully without greasiness.

How to Make Crispy Ebi Fry with Homemade Tartar Sauce Recipe

1. Make the tartar sauce: Cut your 2 hard-boiled eggs in half and scoop out the yolks into a bowl. Mash them until smooth, then add 4 tbsp Japanese mayonnaise, 1 tbsp lemon juice, 2 tsp sugar, a pinch of fresh parsley, and salt and pepper to taste. Mix until creamy and well combined. Finally, finely dice the egg whites and onion, folding them gently into the mixture. Chill the sauce in the fridge to let the flavors meld while you prep the prawns.
2. Prepare the prawns: Peel the shells off your 6 black tiger shrimp but keep the tails intact for that classic ebi fry look. Place them in a bowl, sprinkle with 2 pinches of salt and 1 tsp cornstarch, and gently rub them so each prawn is lightly coated. Let this sit a few minutes—the salt firms up the flesh while cornstarch promotes that perfect crisp coating.
3. Rinse and dry: After the resting, rinse the prawns under cold water to wash away the excess salt and cornstarch. Pat them thoroughly dry with paper towels; damp prawns won’t crisp up well, so this step is key.
4. Shape and score: Place each prawn sideways on your chopping board. Fold the tail in half and carefully trim the pointed tip diagonally, making the cut shorter part of the diagonal. Then turn the shrimp belly side up and make diagonal cuts along the length, about 1 cm apart, slicing halfway through. This airing trick helps the shrimp stay straight and crisp during frying. Optionally, slide a bamboo skewer through each to keep them perfectly straight. Soaking or lightly oiling the skewers beforehand prevents sticking later.
5. Heat the oil: Warm your cooking oil in a deep pan or fryer to 190°C (374°F). If you don’t have a thermometer, test by dropping a small breadcrumb; it should sizzle and rise immediately.
6. Prepare your breading stations: Arrange three shallow dishes: one with 30 g all-purpose flour, another with 1 whisked egg, and the last with 50 g panko breadcrumbs.
7. Coat the prawns: Take each prawn and first dust it lightly with flour, shaking off any excess—this gives the egg something to cling to. Then dip it fully into the beaten egg, letting the liquid cover every surface. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently so the coating sticks well. For an extra crunchy crust, you can double-coat: dip the breaded prawns back into egg and panko one more time.
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Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Crispy Ebi Fry with Homemade Tartar Sauce Recipe turns out reliably amazing.
8. Fry until golden: Carefully lower the prawns into the hot oil. You’ll hear a lively bubbling at first—this tells you the coating is crisping up. As the prawns cook through (about 2-3 minutes), the bubbling will quiet down. This is your cue that they are done: golden, crisp, and cooked perfectly inside.
9. Drain and cool: Use tongs or a slotted spoon to transfer the fried prawns onto a wire rack set over paper towels to drain any excess oil. If you used skewers, wait till they’re cool enough to handle, then gently twist and pull them out. This helps keep your ebi fry neat and comfortable to eat.
10. Serve: Plate your crispy ebi fry alongside a generous dollop of the chilled homemade tartar sauce. The creamy tang complements the crunchy crust and sweet shrimp beautifully. I love this paired with simple steamed rice, a fresh salad, or even a crisp beer on the side.

Creative Variations for Crispy Ebi Fry with Homemade Tartar Sauce Recipe

• Add a pinch of cayenne or shichimi to the panko for a subtle heat boost.
• Swap fresh parsley in the tartar for chopped dill or chives for an herbaceous twist.
• Use gluten-free flour and panko for a dietary swap with just as much crunch.
• Try lemon zest in the tartar sauce for an extra zing that pairs beautifully with shrimp.
• Serve with a side of pickled vegetables or a tangy cabbage slaw for texture contrast.
• Double up on tartar sauce and use leftovers as a sandwich spread or dip for fries.

Storage, Freezing & Reheating

• Store cooked ebi fry: Keep in an airtight container in the fridge for up to 2 days. Best enjoyed fresh but can be gently reheated.
• Reheat method: Warm leftovers in a skillet or oven at 180°C (350°F) to regain crunch—avoid microwaving directly to prevent sogginess.
• Freeze for longer: Freeze before frying by prepping and breading the prawns, laying them flat in a single layer with parchment. Freeze up to 1 month, then fry straight from frozen (adding 1-2 minutes cooking time).
• Keep tartar sauce: Store homemade tartar in a sealed jar in the fridge. Use within 3-4 days for best flavor and safety.

Crispy Ebi Fry with Homemade Tartar Sauce Recipe FAQs

• Can I use frozen shrimp? Yes, but thaw completely and pat dry before breading to ensure crispiness.
• Why score the shrimp belly? Scoring helps the shrimp stay straight during frying and cooks more evenly, giving a beautiful presentation and texture.
• What oil is best for frying? Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best for a clean, crisp fry.
• Can I make tartar sauce ahead? Absolutely, it tastes even better after sitting a few hours to let the flavors meld!
• How do I avoid soggy coating? Dry your prawns thoroughly and maintain the oil temperature at 190°C (374°F) throughout frying.

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