Deep-fried shrimp in Japanese style is one of our favourite appetizers! Deep-Fried Shrimp is also called Ebi fry (海老フライ) and is a western-influenced (yoshoku) dish.
Shrimp is one of our favourite ingredients in the household, coated with flour, egg wash and panko, and then deep-fried to a golden brown. Simply irresistible!
I was at Costco shopping last week and planning to buy shrimp, they have two options there, with the head on or off. I originally planned to get the shrimp without the head but guess I just didn’t pay attention and bought the other one. I didn’t notice this until it was time to prepare dinner. (sigh….)
Fortunately, the idea of Ebi fry just came across my mind, with the heads on, this is such a perfect appetizer! Side note, I only get shrimps with the heads on when they are super-fresh or live shrimps, coz with the heads you have more options for how to cook them.
I also have created another Chinese recipe using the same batch of shrimp, which will be uploaded a few days later! Sign up on my email list so that you will be notified!
I have shared other Japanese side dishes recipe before, check them out:
What do you need to make Deep-Fried Shrimp in Japanese Style?
- Shrimps
- cornstarch/potato starch
- Egg
- panko
- canola Vegetable oil for deep frying
- pepper”
- Some vegetables for plating
- lemon
- tartar sauce/tonkatsu sauce
How far in advance can we make Deep-Fried Shrimp in Japanese Style?
You can make them 3 days in advance, and keep them in an air-tight container in the fridge. So you prepare the shrimp, before coating anything.
Once you have prepared the shrimp, you will be able to make this Deep-Fried shrimp in Japanese Style, or you can make Cantonese Steamed Shrimp with garlic sauce.
These two recipes have saved me for many days after work, putting together a dish that I feel like on the day will make my evening a lot better after a long day of work. 🙂
Some people like to coat the shrimp, so they finish all the steps before deep frying and keep them in the fridge. This will work too if you are eating the shrimp in a couple of days.
What sauce goes well with Deep-Fried Shrimp in Japanese Style?
You can make tartar sauce, mayo sauce, or any other spicy sauce that you like with deep-fried. Here I used mayo sauce.
My tartar sauce recipe is in this recipe: Homemade Fish-O-Fillet Recipe.
How to Make Deep-Fried Shrimp In Japanese Style?
Wash the shrimp in the sink.
Peel off the shell, use a kitchen scissor to cut from the tail to the head and make a few cuts on the belly of the shrimp, also devein the shrimp. – that is actually its digestive tract, typically a thin, dark tube of shrimp poop.
Coat the shrimp with cornstarch” or potato starch, then dip it in the egg wash, and then coat it with panko
Heat a pot of canola Vegetable oil over medium-high heat. deep fry until golden brown.
Drain the excess oil on a kitchen towel, and season with pepper
Serve it with a lemon wedge, tartar sauce and/or tonkatsu sauce
Enjoy deep-fried shrimp in Japanese style with your loved ones!
Deep-Fried Shrimp In Japanese Style
Equipment
Ingredients
Instructions
- Wash the shrimps in the sink.
- Peel and devein the shrimp, use a kitchen scissor to cut from the tail to the head and make a few cuts on the belly of the shrimp.
- Coat the shrimp with cornstarch or potato starch, then dip it in the egg wash, and then coat it with panko.
- Heat a pot of vegetable oil over medium-high heat. deep fry until golden brown.
- Drain the excess oil on a kitchen towel, and season with pepper.
- Serve it with a lemon wedge, tartar sauce and/or tonkatsu sauce.
- Enjoy!
Video
Nutrition
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I hope you’ll enjoy this Deep-Fried Shrimp in Japanese Style Recipe with your loved ones!
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