For ➍-➏12 large shrimps, deveined
100 g panko breadcrumbs
25 g flour
1 egg, beaten
oil for deep frying
shredded cabbage *
Remove heads and shells from shrimp without removing tails.
Make a few incisions on the stomach side of shrimp and lightly press the back of shrimp to straighten.
Cut the edge of shrimp tails and remove dirt using a knife.
Dry shrimp on paper towels.
Dust shrimp in flour lightly.
Dip the shrimp in egg.
Coat the shrimp with panko.
Heat oil for deep frying in a deep pan to about 170°C.
Fry breaded shrimp until brown and drain.
Place ebi furai and shredded cabbage or your favorite vegetables on plates and top with tartar sauce (or Worcester sauce, Hoisin seafood sauce, lemon juice... ) just before eating.
*Optional.
Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread electrically baked without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as tonkatsu and minced meat cutlets in the Western food restaurants of Ginza and Tokyo.
