Ebi Fry (Fried Shrimp) with Tartar Sauce

Crispy, golden-brown panko-breaded fried shrimp (Ebi Fry) served with a creamy and tangy homemade tartar sauce. A classic Japanese appetizer or side dish.

Prep Time

20 minutes

Total Time

30 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.19/serving

Season:

☀️ Summer

Meal Type:

Snack•Dessert•Bread•Side Dish•Appetiser

Cuisine:

Japanese

Main Ingredient:

Seafood

Mood:

Comfort Food

Ingredients

Servings

1lbLarge Shrimp(Peeled, deveined, and tails left on (optional))

£9.00

0.5tspSalt

£0.01

0.3tspBlack Pepper

£0.02

0.5cupAll-Purpose Flour

£0.10

2Eggs(Lightly beaten)

£0.60

2cupsPanko Breadcrumbs

£0.75

3cupsVegetable Oil(For deep frying)

£1.50

0.5cupMayonnaise(Japanese mayonnaise (Kewpie) preferred)

£0.40

2tbspDill Pickles(Finely chopped)

£0.15

1tbspRed Onion(Finely minced)

£0.08

1tspLemon Juice(Freshly squeezed)

£0.05

0.5tspDried Dill(optional)

£0.05

0.3tspDijon Mustard(optional)

£0.03

PinchSalt(To taste for tartar sauce)

£0.01

PinchBlack Pepper(To taste for tartar sauce)

£0.02

Total Cost

£12.77

£3.19 per serving

Instructions

1.
Prepare the shrimp: Pat the shrimp dry with paper towels. Lightly score the shrimp on the underside to prevent curling during frying. Season with salt and pepper.
2.
Set up the breading station: In three shallow bowls, place the flour in one, the beaten eggs in another, and the panko breadcrumbs in the third.
3.
Bread the shrimp: Dredge each shrimp in the flour, shaking off any excess. Then, dip it into the beaten eggs, making sure it's fully coated. Finally, coat the shrimp thoroughly with the panko breadcrumbs, pressing gently to help them adhere.
4.
Heat the oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of panko into the oil; it should sizzle and turn golden brown within a few seconds.
5.
Fry the shrimp: Carefully add the breaded shrimp to the hot oil, a few at a time, to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
6.
Drain and rest: Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
7.
Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped dill pickles, minced red onion, lemon juice, dried dill (optional), and Dijon mustard (optional). Season with salt and pepper to taste. Stir well to combine.
8.
Serve: Serve the crispy Ebi Fry immediately with the homemade tartar sauce. Garnish with lemon wedges, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

30g

12% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

To prevent the shrimp from curling too much, make a few shallow cuts along the underside before breading.

Use Japanese mayonnaise (Kewpie) for a richer, tangier flavor in the tartar sauce.

Don't overcrowd the fryer, or the oil temperature will drop and the shrimp will become greasy.

For extra crispy Ebi Fry, double dip the shrimp in the egg and panko.

Ensure the oil is hot enough (350°F/175°C) before frying for optimal crispness.

Cooking Equipment

Deep Fryer or Large Pot

3 Shallow Bowls

Wire Rack

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...