Crispy Ebi Fry with Sweet Chili Dipping
Golden panko-crusted shrimp with crispy edges, served alongside pickled cucumbers, carrots, and tangy sweet chili sauce. Ready in 20 minutes—the weeknight Japanese takeout hack you'll make every week.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 10 count large shrimp, peeled & deveined
- ¼ cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 count egg
- 1 medium cucumber, sliced thin
- 2 medium carrots, sliced thin
- ½ cup sweet chili sauce
Instructions
- 1
Pat shrimp dry with paper towels. Season lightly with salt and white pepper.
- 2
Set up three shallow bowls: flour in one, beaten egg in another, panko in the third.
- 3
Coat each shrimp in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
- 4
Heat 0.5 inch oil in a 10-inch skillet over medium-high until a breadcrumb sizzles immediately.
- 5
Fry shrimp 2 minutes per side until deep golden. Don't overcrowd; work in two batches if needed.
- 6
Arrange shrimp, cucumber slices, and carrot slices on a plate. Serve with sweet chili sauce for dipping.
Tools you’ll need
- 10-inch skillet
- three shallow bowls
- paper towels
- slotted spoon or chopsticks
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
