22min 4 ppl
Ebi Fry
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 20g
Carbs 32g
Fats 15g
About this dish
Straightened king prawns coated in flour, egg and panko, then deep-fried until the crumb turns deep golden and audibly crunchy. Served with a quick ketchup and Worcestershire dip, this is a Yōshoku-style plate staple.
Allergy Info
Gluten, Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Raw King Prawnspeeled, deveined, tails left on12
Dairy & Eggs
- Eggsbeaten1
Dried Goods
- Plain flour60 g
- Panko breadcrumbs100 g
Oils & Condiments
- Vegetable Oilfor deep frying700 ml
- ketchup60 g
- Worcestershire sauce30 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large saucepan
- Meat thermometer
Method
1
Butterfly each prawn along the belly to straighten it and pat dry with kitchen paper.
Approx. 6 minutes
2
Set up three shallow bowls: one with plain flour, one with beaten egg, and one with panko breadcrumbs.
Approx. 3 minutes
3
Coat each prawn first in flour, then in egg, then press firmly into the panko to coat all over.
Approx. 8 minutes
4
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 6 minutes
5
Fry the prawns in batches for 3 minutes until the panko is deep golden and crisp. Check a prawn reaches 63°C at the thickest point with a meat thermometer.
Approx. 6 minutes
6
Drain on a wire rack, then stir together the ketchup and Worcestershire sauce for dipping.
Approx. 3 minutes
