Connect with us

Travel-inspired Recipes

Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)

Many Western-inspired dishes were born in Japan after the Meiji Restoration which ended its isolationist policy. Ebi furai, tonkatsu and omurice are among these dishes.

Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)

When I was just being introduced to Japanese food, I called every fried shrimp “tempura” not knowing that panko-coated fried shrimps and batter-coated fried shrimps were two distinct dishes. The first is ebi furai; the second is tempura.

Panko, beaten egg and starch
Panko, beaten egg and flour in bowls arranged like an assembly line

Unlike tempura, ebi furai (literally, fried shrimp) is not coated in batter. Rather, you’ll need three things to coat the shrimps with: flour, beaten egg and panko.

Panko is Japanese-style breadcrumbs: flaky rather than grainy and, although more bulky in appearance, lighter in texture than Western-style breadcrumbs.

Steps in preparing Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)

You take a cleaned shrimp, dredge it in flour, shake off the excess, dip it in beaten egg then roll it in panko.

Repeat until all the shrimps have been coated with the three ingredients.

Deep frying Ebi Furai (Japanese Panko-coated Shrimp)
Deep-frying panko-coated shrimps

Next comes the frying. Deep-frying. The panko coating will not acquire a uniform color and texture if the shrimps are not rolling in hot oil during cooking.

The shrimps don’t take long to cook. In fact, you don’t want to overcook them to the point where they’re all shriveled and rubbery. Scoop out the ebi furai, drain on a colander or a rack for a minute then serve.

How to Cook Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)

Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)

Print Pin
Course: Appetizer, Main Course
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Connie Veneracion

Ingredients

  • 500 grams shrimps medium to large
  • salt
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 3/4 cup panko (Japanese breadcrumbs) you may need more
  • cooking oil for deep frying

Instructions

  • Shell and devein the shrimps. Pat dry with paper towels. Sprinkle lightly with salt.
  • Place the flour, egg and panko in three separate shallow bowls. Beat the egg.
  • Holding the shrimp by the tail, dredge each in flour; shake off the excess. Repeat with the rest of the shrimps.
  • Dip the floured shrimps one by one in beaten egg.
  • Roll the shrimps one by one in panko to coat every inch of the surface.
  • Heat enough cooking oil to reach a depth of at least three inches.
  • Cooking in batches of four to six, drop the breaded shrimps in the hot oil and cook until the coating is golden and crisp, about two minutes. Scoop out and drain.
  • Serve the ebi furai with tartar sauce (traditional), sweet chili sauce (not traditional but excellent) or tempura sauce (great choice as well).
How to Cook Ebi Furai (Japanese Panko-coated Deep-fried Shrimp)
Ebi furai is traditionally served with tartar sauce but it is just as good with tempura dipping sauce
Written By

I travel to eat, drink and learn new cuisines. Between trips, I write travel stories and share travel-inspired recipes. That is my idea of retirement with purpose.

Don't Miss These!

Katsuobushi-topped okonomiyaki Katsuobushi-topped okonomiyaki

Are Katsuobushi and Bonito Flakes the Same Thing?

Food Tales

Kabayaki-style Eggplant Braised in Teriyaki Sauce Kabayaki-style Eggplant Braised in Teriyaki Sauce

Kabayaki-style Eggplant Braised in Teriyaki Sauce

Travel-inspired Recipes

Soboro Don Recipe Soboro Don Recipe

Soboro Don

Travel-inspired Recipes

Gyutan Katsu (Fried Breaded Beef Tongue) Recipe Gyutan Katsu (Fried Breaded Beef Tongue) Recipe

Gyutan Katsu

Travel-inspired Recipes