🍤 Ebi fry
Ebi fry is Japanese deep-fried shrimp: large shrimp are straightened, dusted with flour, dipped in beaten egg and coated in coarse panko breadcrumbs, then fried until golden. The coating is light and very crisp while the shrimp inside stays juicy. It is served with lemon wedges, shredded cabbage and rice, often as part of a set meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 10 large shrimp, peeled, tails on
- 40 g flour
- 1 egg, beaten
- 60 g panko breadcrumbs
- Vegetable oil for deep-frying
- Salt and pepper
- 1 lemon, cut into wedges
Method
- Devein the shrimp and make a few shallow cuts on the underside so they stay straight.
- Season with salt and pepper.
- Dust each shrimp in flour, dip in egg and press into the panko.
- Deep-fry at 175 °C for 2–3 minutes until golden, then drain.
- Serve with lemon wedges.
How to make it lighter
- Bake or air-fry the breaded shrimp with a light spray of oil instead of deep-frying.
- Serve with a large portion of shredded cabbage to fill the plate.
- Squeeze lemon instead of using creamy dipping sauces.
History
Ebi fry belongs to yoshoku, the Western-influenced cooking that developed in Japan from the late 19th century. Breaded and fried dishes such as tonkatsu and ebi fry became everyday restaurant and home food, and ebi fry is a common item in bento boxes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →