deep-fried breaded prawn
- Serves: 2
- Calories: 504 kcal
- Total Time: 25 m
- Prep: 10 m
- Cook: 15 m
- Japanese: Ebi-furai
- 8 prawns or big shrimps
- a little salt
- a little pepper
- oil for deep frying
- suitable amount Worcestershire sauce (optional)
- 30 g flour
- 1 egg
- 80 g bread crumbs
tartar sauce (optional):
- 5 tablespoons mayonnaise
- 1 boiled egg
- 40 g pickles
- 10 g parsley
- 1 teaspoon white wine vinegar or freshly squeezed lemon juice
- 1/2 lemon
- a little parsley
Hull, shell and devein the prawns (or big shrimps). Make a cut in the stomach side. Cut off the tip of the tail diagonally. Sprinkle salt and pepper over the prawns (or shrimps).
Lightly dust the prawns (or shrimps) in the flour.
Put the egg in a bowl and coat the prawns (or shrimps) with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the prawns (or shrimps) about 5 or 6 minutes until golden brown. Remove and drain on a rack.
If you like, make the tartar sauce. Chop the boiled egg, pickles and parsley. Mix them with the mayonnaise and white wine vinegar (or freshly squeezed lemon juice) in a bowl.
Serve the prawns (or big shrimps) with the garnish. Pour Worcestershire sauce or tartar sauce over them.
Ebi-furai originated in one restaurant around 1900 and spread all over Japan. It is a very popular dish.
Japanese foods recipes
Int'l. recipes with a Japanese twist