Crispy Ebi Fry with Cabbage & Rice
Panko-crusted jumbo shrimp with a golden, crunchy exterior, served alongside steamed rice, fresh shredded cabbage, tangy tartar sauce, and pickled radish. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 445
- Protein
- 28g
Ingredients
- 12 count jumbo shrimp, peeled and deveined
- ¾ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 count egg
- 1.5 cup steamed white rice
- 1 serving shredded cabbage, pickled radish, lemon wedge, and tartar sauce for serving
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper on both sides.
- 2
Set up three shallow bowls: one with flour, one with beaten egg, one with panko mixed with a pinch of salt.
- 3
Coat each shrimp in flour, shaking off excess, then dip in egg, then roll in panko until fully coated.
- 4
Heat neutral oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Fry shrimp in batches 2–3 minutes per side until golden brown and crispy; don't crowd the pan.
- 6
Serve hot shrimp alongside warm rice, cabbage, pickled radish, tartar sauce, and lemon wedge.
Tools you’ll need
- 12-inch skillet
- three shallow bowls
- paper towels
- thermometer (optional, for oil temp)
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