Crispy Ebi Fry with Ponzu Dipping Sauce
Golden, crunchy panko-crusted shrimp fried until the exterior shatters and the inside stays tender and sweet. Serve with tangy ponzu sauce for an easy Japanese favorite that tastes like a sushi-bar order.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 12 count large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 whole egg
- 2 cups neutral cooking oil (for frying)
- ½ cup ponzu sauce
Instructions
- 1
Pat shrimp dry with paper towels. Set up three shallow bowls: flour in one, beaten egg in the second, panko in the third.
- 2
Heat oil in a heavy skillet or wok to 350°F. Use a thermometer — the oil should shimmer but not smoke.
- 3
Coat each shrimp in flour, then dip in egg, then roll in panko until fully crusted. Set on a plate.
- 4
Fry shrimp in batches of 4–5 for 2–3 minutes until golden brown and crispy. Do not crowd the pan.
- 5
Transfer to a paper-towel-lined plate. Serve immediately with ponzu sauce for dipping.
Tools you’ll need
- heavy skillet or wok (12-inch minimum)
- instant-read thermometer
- three shallow bowls
- slotted spoon or spider strainer
- paper towels
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