Japanese Fried Shrimp (Ebi Fry)

Peel and straighten shrimp

Peel off the shell but leave the last tail segment on, then devein. On the curved belly side, make 3–4 shallow cuts between the segments, just deep enough to nick the tendon, then press the shrimp flat on the counter until it stays straight.

• 12 (about 300 g) shrimp

✅ Done when: shrimp lies flat and straight, not curled

Season and dry

Pat the shrimp dry, sprinkle with the salt, sake and pepper, and rub gently; the sake rinses away any fishy smell. Let sit for 5 minutes, then pat dry again with paper towel so the breading sticks well.

• 12 (about 300 g) shrimp
• 1/2 tsp salt
• 1 tbsp sake
• pinch black pepper

✅ Done when: shrimp surface feels dry to the touch

Bread in panko

Holding each shrimp by the tail, dust it in flour, dip in beaten egg, then press firmly into the panko so it is coated all over in an even, fluffy crust. Set the breaded shrimp on a tray without stacking.

• 12 seasoned shrimp from step 2
• 60 g flour
• 2 beaten eggs
• 150 g panko

✅ Done when: each shrimp is evenly coated with a fluffy panko crust

Make the tartar sauce

Mix the mayonnaise, chopped boiled egg, onion, gherkins, lemon juice and parsley in a small bowl. Season with a little salt and pepper and set aside; it tastes even better after a short rest in the fridge.

• 4 tbsp mayonnaise
• 1 hard-boiled egg
• 2 tbsp onion
• 2 tbsp gherkins
• 1 tsp lemon juice
• 1 tbsp parsley
• to taste salt and pepper

✅ Done when: sauce is evenly mixed and smooth

Fry until golden

Pour the oil into a medium pot (about 20 cm / 8 in across) deep enough that the oil comes about 5 cm up the side, and heat it to 170–180°C (340–355°F). Fry the shrimp in batches of 3–4 for 2–3 minutes, turning once, until deep golden and crisp; do not crowd the pot or the oil temperature will drop.

• 1 litre oil
• 12 breaded shrimp from step 3

✅ Done when: coating is deep golden brown and crisp

Drain and serve

Lift the shrimp onto a rack or paper towel to drain for a minute. Serve hot with the shredded cabbage, lemon wedges and the tartar sauce for dipping.

• 12 fried shrimp from step 5
• 1/4 head cabbage
• 4 wedges lemon
• all of it tartar sauce from step 4