Ebi Fry エビフライ ~ Fried Prawn
A popular Japanese food that is widely enjoyed around the world. Besides being a standalone dish, ebi fry is also served as part of donburi or soba/udon noodle soup.
For me, I like to do it for my bento lunches as I can prepare the prawn in advance and freeze them. Taking them out to fry as and when I need them.
I didnt manage to get a large prawn when I was writing this recipe, so please do so if you can.
Ingredients
12 large prawn (~25g each)
salt and pepper
cornstarch
1 egg, beaten
panko (bread crumbs)
Direction
1. Prepare the prawn and pat dry them.
I found this youtube to explain how you should cut your prawn so they will be straight tempura like those you see in Japanese restaurant.
https://www.youtube.com/watch?t=44&v=8g7c0MK9gzE
2. Season the prawn with a little salt and pepper.
3. Prepare 3 bowls, one for beaten egg, one for cornstarch and the other one for panko.
4. Hold the prawn tail and coat the prawn with cornstarch then egg and lastly panko. Line them on a tray and continue to do it for the rest of the prawns.
Optional: Freeze coated prawn in single layer, and cook as and when you need them. Frozen prawn should be cooked 2-3 min longer than fresh one.
5. Deep fry the prawn in hot oil aorund 160C. Gently put the prawns one by one into the hot oil. Cook for around 2 min.
6. If you are packing for lunch, leave the tempura prawn cool thoroughly.
7. Serve with mayonnaise or ketchup or tartar sauce.
