Entree: Japan – Chubu – 海老フライ ➤ Ebi Furai (Fried breaded shrimp)

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 12 min

Additional 10 min

Total 37 min

Ingredients

- 12 large shrimp, approx. 1 lb (454 g) total, peeled and deveined, tails intact
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs, lightly beaten (about 100 g)
- 2 cups (160–180 g) panko breadcrumbs
- 4 cups (960 ml) vegetable oil (or enough for deep frying)
- 1 tbsp (15 ml) ketchup (optional, to mix into tonkatsu-style dip)
- Lemon wedges for serving
- Japanese mayonnaise (Kewpie) and tonkatsu sauce for serving

Instructions

1. Butterfly each shrimp: make a shallow cut along the belly and gently flatten so shrimp are straight. Pat dry with paper towels. Season evenly with salt and pepper.
2. Set up a dredging station: cup 1 — flour; cup 2 — beaten eggs; cup 3 — panko breadcrumbs. Lightly coat each shrimp in flour, shake off excess, dip into egg, then press into panko to adhere. Place breaded shrimp on a tray and rest 10 minutes to help coating set.
3. Heat oil in a deep pot or fryer to 350°F (175°C). Maintain temperature; too low will make coating oily, too high will burn panko.
4. Fry shrimp in batches (do not overcrowd) until panko is golden-brown and shrimp are cooked through, about 2–3 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
5. Serve immediately with lemon wedges and dipping sauces (Japanese mayonnaise and tonkatsu sauce). For a quick tonkatsu-style dip, mix 1 tbsp (15 ml) ketchup into tonkatsu sauce to taste.