Crispy Ebi Fry with Homemade Tartar Sauce Recipe
A delicious Japanese-style fried shrimp recipe featuring crispy panko-coated black tiger shrimp served with a creamy homemade tartar sauce. Perfectly crunchy and flavorful, this ebi fry dish combines a light batter and frying technique that results in an irresistible appetizer or main course.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Tartar Sauce
- 25 g onion, finely diced
- 2 hard-boiled eggs
- 4 tbsp Japanese mayonnaise (Kewpie recommended)
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 pinch salt and pepper
- 1 pinch fresh parsley
Ebi Fry (Fried Shrimp)
- 6 black tiger shrimp or similar large prawns, shelled with 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
Instructions
- Prepare the Tartar Sauce: Cut the hard-boiled eggs in half and scoop the yolks into a medium bowl. Mash the yolks and add Japanese mayonnaise, lemon juice, sugar, fresh parsley, salt, and pepper. Mix thoroughly. Finely dice the egg whites and onion, then fold them into the mixture. Refrigerate until serving.
- Prep the Prawns: De-shell the shrimp, leaving tails intact. In a bowl, rub the shrimp with salt and cornstarch. After a few minutes, rinse under cold water to remove residues, then pat dry with paper towels. On a chopping board, fold the shrimp tails in half and trim diagonally to shorten the tip. Turn the shrimp belly up and make diagonal incisions about 1cm apart, cutting halfway through the body. Optional: Insert bamboo skewers through the shrimp lengthwise to keep them straight during frying. Soak skewers or lightly oil them for easier removal later.
- Breading and Frying: Heat oil to 190 °C (374 °F) in a deep fryer or pot. Arrange flour in one dish, whisked egg in another, and panko breadcrumbs in a third. Coat each shrimp first with flour, shaking off excess, then dip into the egg wash, and finally coat evenly with panko breadcrumbs, pressing firmly. For extra crunch, repeat the egg and panko step. Carefully place shrimp into hot oil and fry until golden brown. Initially, vigorous bubbling indicates cooking; it subsides when shrimp are done. Remove shrimp and place on a wire rack to drain excess oil. If skewers were used, wait until cool enough to safely remove them by twisting gently.
- Serve: Plate the crispy fried shrimp with a side of homemade tartar sauce. Enjoy the deliciously crunchy ebi fry while warm!
Notes
- Use bamboo skewers soaked in water or lightly oiled to prevent burning and facilitate easy removal after frying.
- Double coating with egg and breadcrumbs results in a crunchier texture.
- Maintain oil temperature for consistent frying—too low and shrimp absorb oil, too high and breadcrumbs burn.
- Pat shrimp dry thoroughly before breading to ensure coatings adhere properly.
- Store tartar sauce in the fridge and consume within 2 days for freshness.
