Japanese-Style Deep-Fried Shrimp (Ebi Furai)
Crisp panko-coated shrimp seasoned with garlic and paprika, deep-fried until golden — a Japanese-style ebi furai.
🍳 Cook: 5 min
Ingredients
| 1 lb | 455 g | medium shrimp, peeled (tails left on) and deveined |
| ½ tsp | 2.5 ml | salt |
| ½ tsp | 2.5 ml | ground black pepper |
| ½ tsp | 2.5 ml | garlic powder |
| 1 cup | 240 ml | all-purpose flour |
| 1 tsp | 5 ml | paprika |
| 2 | eggs, beaten | |
| 1 cup | 240 ml | panko crumbs |
| 1 quart | 945 ml | vegetable oil, for frying |
Instructions
- Place the shrimp in a bowl and season with the salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place the beaten eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375°F (190°C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown, no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.