Japanese Food Tips

Ebi-furai (deep-fried breaded prawns) is a popular Japanese deep-fried dish, just like the tonkatsu (deep–fried breaded pork cutlets) I described before. Ebi-furai probably originated in the Meiji era (1868-1912), although it is not documented and is not known for certain. Ebi-furai can be made from shelled prawns (or big shrimps) with or without the head. As with tonkatsu, the ebi are first dusted with flour, then dipped in beaten egg, and coated with Japan's unique bread crumbs (panko), and finally deep-fried. They are eaten with Worcestershire sauce or Japanese-style tartar sauce, which includes chopped boiled eggs. Ebi-furai can be found in Western restaurants in Japan, tonkatsu specialty restaurants, and chain restaurants. Ebi-furai is sold in supermarkets as a prepared dish or frozen food. Ebi-furai kits and frozen food kits for frying at home are also sold in supermarkets. Ebi-furai is often included in bento boxes. Anyway, many Japanese people prefer ebi-furai or shrimp tempura dipped in batter.