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deep-fried breaded prawn

  • Serves: 2
  • Calories: 504 kcal
  • Total Time: 25 m
    • Prep: 10 m
    • Cook: 15 m
  • Japanese: Ebi-furai
Deep-Fried Breaded Prawn


  • 8 prawns or big shrimps
  • a little salt
  • a little pepper
  • oil for deep frying
  • suitable amount Worcestershire sauce (optional)


  • 1 ounce flour
  • 1 egg
  • 3 ounces bread crumbs

tartar sauce (optional):

  • 5 tablespoons mayonnaise
  • 1 boiled egg
  • 1 1/3 ounces pickles
  • 1/3 ounce parsley
  • 1 teaspoon white wine vinegar or freshly squeezed lemon juice


  • 1/2 lemon
  • a little parsley
Step 1

step 1:

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).

Step 2

step 2:

Lightly dust the prawns (or shrimps) in the flour.

Step 3

step 3:

Put the egg in a bowl and coat the prawns (or shrimps) with the egg.

Step 4

step 4:

Then coat well with the bread crumbs in a separate pan.

Step 5

step 5:

Heat the oil to 340 °F and deep-fry the prawns (or shrimps) about 5 or 6 minutes until golden brown. Remove and drain on a rack.

Step 6

step 6:

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.