Tuesday, February 18, 2014

Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.

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Perfect for Bento box as well :)


Ebi Furai (Deep Fried Prawn)

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

6 large black tiger prawns
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage
tomato wedges
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickle
* 3 tbsp. mayonnaise
* salt and pepper

1. Wash, peel (leave the tails on) and devein the prawns. Make 4-5 incisions (about 1/3 depth) in the stomach side to straighten them. Cut the tip of the tail off and remove the water inside to avoid splatters when deep frying. Season with salt and pepper.
2. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry in oil at 170C (340F) for 2-3 minutes until cooked through and golden brown. Remove from the oil and drain.
4. Mix Tartar Sauce ingredients well. Serve along with Ebi Furai, with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Any way you prefer!

*You can coat more than 6 prawns with this amount of batter. Make more if needed!


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