I love fried shrimp, but save them as a special treat… And these fried shrimp are the most special treat ever! My wife taught me how to make Ebi Furai (Japanese Fried Shrimp), and there are simply none better! It’s actually pretty easy, you’ve got to try it!
Keys to success with this dish:
Start with GREAT shrimp in a large size, the shrimp in Japan is very good (and long and skinny, which looks nice) but nothing compares to wild American shrimp from the Gulf. Fry quickly in hot oil and immediately sprinkle with a dusting of fine sea salt, this will increase the crispiness and add just the right amount of salt – I suggest keeping pink sea salt in a fine salt grinder for light, even seasoning like this. For a lighter crust, skip the tempura, dredge in flour or cornstarch, then egg, then panko.
Light and Crispy Fried Shrimp
(‘Ebi Furai’ in Japanese)
Prepping the Shrimp
Frying the Shrimp
Dip shrimp in batter, and then toss in panko crumbs. Heat oil for to 360-380 degrees for frying.Holding onto the skewers, dip several battered and breaded shrimp at a time into hot oil, take care to keep them separated – you can prop against the sides of your pan, or hold the shrimp with the skewer. Fry shrimp quickly until golden brown, about 2-4 minutes depending on conditions, and then drain on a rack or paper towels. Immediately sprinkle hot shrimp with a dusting of fine sea salt.
Serve immediately with your favorite sauce! I suggest Ponzu, East West Ginger Dipping Sauce or Tony’s homemade Cocktail or Remoulade sauce.
– Chef Mick and Sachiko Rosacci
In this recipe I used both batter and breading to increase the crust volume. It’s also amazing (and traditional) just dusted in flour, dipped in egg and rolled in panko. Also fabulous with asparagus, mushrooms, squash coins, scallops, fish or whatever you feel like frying. Buon Appetito!
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