Ebi Fry aka Japanese Deep Fried Prawn 日式炸虾

One of our all-time favourite dishes has to be Ebi Fry! 🍤 I recently made it at home, and it turned out so good that I had to share the recipe with you. The recipe I'm sharing today is actually very similar to my Crispy Fish Finger  and Chicken Nugget  recipes. The coating and frying method are almost the same, but there are a few extra steps when preparing the prawns that make all the difference. I have included the detailed methods in this post so you can achieve that delicious, restaurant-style Ebi Fry at home.

Ingredients:
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Large Fresh Prawns 

Egg (Beaten)

Garlic Salt 

Bread Crumbs 

White Pepper 

Self-Raising Flour

Corn Flour

Cooking Oil 

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Method:

1. Wash the prawns, remove the shells (leave the tails on) and devein them using a skewer. Snip off the tip of each tail, then use a knife to scrape out the dirty water/blood inside the tail. Make 3–4 small slits on the underside of each prawn so that it can lay flat and STRAIGHT.

2. Add a generous amount of corn flour to the prawns, toss to coat, then immediately rinse under running water. Pat dry with kitchen towels and the prawns are ready for the next step. If you are not using fresh prawns, drizzle with some sake and toss to coat. Season the prawns with garlic salt and white pepper, then coat them evenly with self-raising flour.

3. Dip each prawn into the beaten egg until completely coated. Coat with bread crumbs until well covered. Shake off the excess crumbs. Repeat with the remaining prawns. Heat oil in a saucepan over medium-high heat. Once the oil reaches 170°C–180°C, carefully add the prawns and fry until golden brown. Transfer to a lined basket or wire rack to drain off the excess oil. Serve warm with mayonnaise or tartar sauce. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!