What is ebi furai?
Picture some prawns coated in panko and fried until crispy on the outside and juicy on the inside. Ebi furai, also known as ebi fry, is the Japanese name for them.
¿No prawns? Don’t worry, you can also make it using shrimps and king prawns.
Ebi furai and the Yōshoku cusine
This popular dish is part of the yōshoku japanese cuisine.
Yōshoku cuisine was developed during the Meji period, and it’s characterized by its Western influences.
Some of the most popular and loved Japanese dishes, originated during this period, such as the Japanese curry, the katsudon, the korokke or the famous omurice.
How to make panko battered prawns?
The first step is to buy, or make the panko.
Next, we prepare the prawns.
To ensure that the panko sticks well to the prawns, we create a batter in which we dip the prawns before coating them in panko. Once battered, we will let them rest for 30 minutes at room temperature or up to 4 hours in the fridge. This time will help the panko adhere to the prawn.
Finally, we fry the prawns at 170ºC (338ºF).
The temperature of the oil is key. If the oil is too hot, we can burn it, if it is too low, the prawns will be soft and oily.
If you don’t have a cooking thermometer, I recommend you get one. They are cheap and you will soon find a thousand and one uses for them.
How to serve ebi furai
Traditionally, in Japan, ebi furai is accompanied by either tartar or tonkatsu sauce.
It is also commonly served with lemon and finely chopped cabbage.
You can also find them in the famous bentos, so make sure to add one of those in your next bento.
How to make Ebi Furai
- 8 prawns, or shrimps
- 1 cup panko
Para la masa
- 1/2 cup flour
- 1 egg
- 60 ml milk
- 1/2 tsp salt
- 1 pinch pepper
Prep the prawns
- Peel the prawns: insert the tip of a small knife into the top or bottom, making sure that the tip is between the flesh and the skin.
- Gently guide the knife until it reaches the opposite end. You will notice how the skin peels away from the flesh of the shrimp.
- Cut the head and using your fingers, finish peeling, leaving the tail end intact.
- Devine the shrimp. The easiest way is to make a small cut in the upper part from end to end. Then, using a toothpick, insert it underneath the intestine and stretch it out.
- Finally, to prevent the shrimp from bending when frying, turn the shrimp over and make a few small cuts on the underside.
Prepare the batter
- In a bowl, add the flour, egg, milk, salt and pepper.
- Mix until well combined.
- In a plate add the panko.
- Dip the shrimp in the batter and then coat it in the panko. Press the panko lightly on the shrimp so that it sticks well.
- Let the prawns rest for about 30 minutes at room temperature or up to 4 hours in the refrigerator. This process will help the dough and panko to adhere.
- In a deep fryer, frying pan or wok, add the oil and heat it until it reaches 170 degrees. It is very important to check the temperature of the oil. If the oil is too hot, we can burn it, if it is too low, it will be soft and oily, so if you don't have a deep fryer, I recommend you invest in a cooking thermometer.
- Add the prawns. Try not to add too many at once to ensure they fry well.
- After a couple of minutes, when they are golden brown, they are ready.