Entree: Japan – エビフライ ➤ Ebi furai (Breaded deep-fried prawns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

- 8 tiger prawns, approx. 3 oz (85 g) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) panko breadcrumbs
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- Vegetable oil for deep-frying
- 2 cups (400 g) shredded cabbage (for serving)
- Lemon wedges for serving
- 1/2 cup (120 ml) Japanese mayonnaise (for tartar or dipping)
- 2 tbsp (30 ml) tonkatsu sauce or ketchup (optional mixing)

Instructions

1. Prepare prawns by peeling leaving tails intact, deveining, and making small cuts to straighten; pat dry and season with salt and pepper.
2. Set up a breading station: flour, beaten eggs, and panko in separate shallow dishes. Dredge each prawn in flour, dip in egg, then coat with panko pressing gently to adhere.
3. Heat oil to 350°F (175°C) in a deep skillet or fryer. Fry prawns in batches until golden brown, about 3–4 minutes depending on size, turning once.
4. Drain on a rack or paper towels and keep warm in a low oven if needed.
5. Serve hot over shredded cabbage with lemon wedges and mayonnaise-based tartar or tonkatsu sauce on the side.