Shatteringly Crispy Panko Fried Shrimp
Plump, juicy shrimp encased in a cloud of golden panko breadcrumbs, fried to an impossibly crispy finish that shatters with each bite. Served alongside tangy tonkatsu sauce and a bright cabbage slaw, this ebi fry brings the magic of a Japanese yoshoku restaurant straight to your dinner table.
Ingredients
- 16 large shrimp, peeled and deveined (tails on)
- Salt and white pepper
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
+ 8 more ingredients
Instructions
Make small diagonal cuts along the belly side of each shrimp to prevent curling. Gently press each shrimp flat against the cutting board to straighten it. Pat very dry with paper towels and season lightly with salt and white pepper.
Set up a breading station: flour in one shallow dish, beaten eggs in a second, and panko in a third.
Working one at a time, hold each shrimp by the tail and dredge in flour, dip in egg, then press firmly into panko, using your hands to pack the crumbs on thickly.
Place breaded shrimp on a wire rack and refrigerate for 10 minutes to set the coating.
Meanwhile, toss the shredded cabbage with rice vinegar, a pinch of sugar, and a pinch of salt. Set aside.
Heat oil to 175C (350F) in a deep pot. Fry the shrimp in batches of 4-5 for about 2-3 minutes, turning once, until the panko is deep golden and the shrimp are pink and curled.
Drain on a wire rack set over a sheet pan. Season with a light sprinkle of salt immediately.
Serve the ebi fry on a plate alongside the dressed cabbage, lemon wedges, tonkatsu sauce, and Kewpie mayo.
Nutrition Estimate
Per serving • Estimated by Blinner AI