Crispy Ebi Fry
Golden, crunchy jumbo shrimp fried until they shatter in your mouth, served with tangy tonkatsu sauce and a squeeze of lemon. Weeknight Japanese comfort that tastes like a restaurant in 15 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 12 count jumbo shrimp, peeled and deveined
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- ½ cup tonkatsu sauce (or Worcestershire + ketchup)
- 1 count lemon, halved
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper.
- 2
Set up three shallow bowls: flour, beaten egg, and panko mixed with a pinch of salt.
- 3
Coat each shrimp in flour, then egg, then panko. Press panko gently so it adheres.
- 4
Heat 2 inches of neutral oil in a heavy pot to 350°F. Oil should shimmer steadily.
- 5
Fry shrimp in batches 2–3 minutes until golden brown and floating. Don't crowd the pot.
- 6
Drain on paper towels. Serve hot with tonkatsu sauce and a squeeze of lemon.
Tools you’ll need
- heavy-bottomed pot (3-4 quart)
- deep-fry thermometer
- three shallow bowls
- slotted spoon or spider strainer
- paper towels
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