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

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

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


  • 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


  • 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).