Fried Breaded Shrimp (Ebi Furai)
エビフライ Ebi FuraiSay it: eh-BEE foo-RYE
Ebi furai is Japan’s crisp, golden fried shrimp: sweet seafood coated in fluffy panko and served with a chunky tartar sauce. It belongs to the family of yōshoku Western-style dishes and appears everywhere from home kitchens to teishoku set-meal restaurants, especially in Nagoya. The contrast is the point—shatteringly crisp crumbs, tender shrimp, and cool, creamy sauce—with shredded cabbage and rice alongside. It is simple to make at home, though the oil must be hot enough to keep the coating light rather than greasy.
Fried Breaded Shrimp (Ebi Furai)
エビフライ, Ebi Furai
Pronounced eh-BEE foo-RYE
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the shrimp
For the tartar sauce
For serving
Method
Make the tartar sauce. mash the chopped hard-boiled egg with mayonnaise, pickles, onion, lemon juice, 1/4 tsp (1 g) salt, and 1/8 tsp (0.5 g) pepper in a small bowl until combined but still chunky. Cover and refrigerate while you prepare the shrimp.
Pat the shrimp very dry with paper towels. With a small knife, make 2–3 shallow cuts across the belly of each shrimp, without cutting through; this helps them stay straight. Season all over with the 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
Set up three shallow dishes. flour in one, beaten eggs in another, and panko in the third. Roll each shrimp in flour, shake off excess, dip in egg, then press firmly into panko so the coating adheres all over, especially at the tail base.
Pour the oil into a deep heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Line a tray with paper towels.
Fry the shrimp in batches of 3–4, without crowding, for 2–3 minutes, turning once, until the panko is deep golden and crisp and the shrimp are opaque and curl slightly. Drain on paper towels and keep warm while frying the rest.
Serve immediately with the tartar sauce, shredded cabbage, lemon wedges, and steamed rice.
Regional variants
Some cooks add chopped cucumber, parsley, or a spoonful of yogurt to the tartar sauce; others serve the shrimp with tonkatsu sauce instead. In Nagoya, ebi furai is a familiar set-meal dish, often paired with rice, cabbage, and miso soup.
Cook's notes
- Keep the oil at 350°F (175°C); if it drops too low, the panko turns greasy. Let the oil return to temperature between batches.
- Press the panko firmly onto the shrimp and rest the coated shrimp for 5 minutes before frying if the coating feels loose.
- The shallow belly cuts keep the shrimp straight and plump instead of curling tightly during frying.
Serve with
Steamed Japanese rice, finely shredded cabbage, lemon wedges, and extra tartar sauce or tonkatsu sauce.
Make ahead and storage
Coat the shrimp up to 4 hours ahead and refrigerate uncovered; fry just before serving. Leftovers keep in an airtight container in the refrigerator for up to 1 day—reheat in a 350°F (175°C) oven to crisp.
