Ebi fry is a popular Japanese deep fried dish! Tasty prawns are crumbed with panko (bread crumbs) and deep fried. This is a staple dish for Japanese bento boxes and can also be used in a range of other dishes, like donburi and sushi. Ebi fry is so delicious, succulent, and crispy; it’s one of my favourite ways to eat prawns! It goes perfectly with this easy to prepare and delicious Shiso Mayo sauce!
Preparing prawns can be a little stinky and gross so I usually wear a pair of disporsable gloves so that my hands don’t get smelly. To make the prawns look good and appealing, I usually leave the tails on. So to leave the tail on, peel the prawn’s outer shell off from the tail side first to just remove the shell on the body of the prawn. Then cut a small slit down the middle of the prawn to remove all the poo. To make sure the presentation of the prawn is perfect and to keep the prawn’s straight rather than them curling up, cut two or three little cuts along the belly of the prawn and with your finger push the back of the prawn, till you here muscle crack. This is a bit like when you cut off bacon rind so that when it is cooked, it does not curl up and it will stay flat. Another tip is to cut off the very tip of the prawn’s tail so that when the prawn is cooking in the oil, the end of the tail doesn’t blow up and spit oil.
Generally when anything is deep fried and panko crumbed, the procedure is to coat the ingredient with flour then dip into egg then panko crumbs. But I have shortened this process to make it quicker and easier by adding the flour into the egg and mixing them together to make a batter so that we can skip the separate flour then egg process.
I often eat Ebi fry with just soy sauce, but I grow my own Shiso which I think is the most delicious and the best garnish so I made Shiho mayonnaise sauce too. Enjoy!
- 10 prawns
- 1 egg
- 3 tbs plain flour
- 1 tbs Japanese mayonaise
- 50 ml water
- 3 tbs mayonaise
- 1 tbs lemon juice
- 2 tbs finely chopped onion
- 1 tbs finely chopped shiso
Prepare the prawn by removing the shell and deveining the prawn.
Mix the egg, flour, water, and mayonnaise in a small bowl to make a batter.
Coat each prawn into the batter then place into the Panko crumbs and coat.
Heat some frying oil in a deep pan until it reaches around 180 c.
Fry each prawn until it's crispy and golden brown on both sides then set aside on paper towel to absorb the excess oil.
Mix the mayonnaise, lemon juice, onion, and shiso in a small bowl.
Serve the Ebi fry with vegetables and top with Shiso mayo sauce!