Dinner · 30 min · japanese

Ebi Fry

Weeknight-friendly Japanese cooking: Ebi Fry comes together in 30 minutes with large shrimp, flour, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Large shrimp
• 0.5 cup Flour
• 2 Eggs
• 2 cups Panko
• 3 cups Cabbage
• 0.25 cup Tonkatsu sauce
• 0.25 cup Tartar sauce
• 1 Lemon

Steps

1. Straighten each shrimp with three shallow belly cuts and press flat — straight shrimp fry evenly and look professional.
2. Run through flour, beaten egg, and panko pressed on firmly. Rest 5 minutes so the coating adheres.
3. Fry at 350 degrees 3 minutes until deep golden. Drain upright on a rack so the crust stays crisp all around.
4. Serve over shredded cabbage with both sauces and lemon wedges.
5. The yoshoku classic: Western fried shrimp, Japanese precision, gone in minutes.

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