Crispy Ebi Fry: Japan’s Favorite Golden Shrimp Recipe
Crispy on the outside, tender on the inside. This popular Japanese fried shrimp dish is perfect for snacks, bento boxes, or dinner.
Ebi Fry is one of Japan’s most beloved fried dishes—golden, crunchy shrimp that stay juicy inside with each bite. Whether served with rice, bento lunches, or as a simple evening snack, this classic dish delivers comfort and flavor. With a few easy steps, you can make restaurant-quality Ebi Fry at home anytime.
What Makes Ebi Fry Special?
Unlike tempura, which is light and airy, Ebi Fry has a rich, crunchy coating made from panko breadcrumbs. This gives it a satisfying texture and a beautiful golden color. It’s a favorite across Japan and a common sight in family restaurants, bento shops, and home kitchens.
Ingredients You’ll Need
- 10 large shrimp (cleaned & deveined)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- Oil for deep frying
- Lemon wedges and dipping sauce (tartar or tonkatsu sauce)
Prepare the Shrimp
Start by removing the shell from the shrimp but leave the tail on for classic presentation. Make small shallow cuts along the belly to prevent curling while frying. Gently straighten each shrimp and season with salt and pepper.
Breading the Shrimp
Set up three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat each shrimp lightly in flour, dip into the egg, and finish by rolling it in panko. Press gently to ensure the breadcrumbs stick well.
Frying to Golden Perfection
Heat oil in a deep pan to about 170–180°C (340–355°F). Fry the shrimp in small batches until they turn golden brown—usually 2–3 minutes. Avoid overcrowding the pan, as it can reduce the oil temperature and make the coating soggy.
Serving Suggestions
Ebi Fry tastes delicious with tartar sauce, tonkatsu sauce, or even simple ketchup. Serve it with shredded cabbage, steamed rice, or inside a bento box. A squeeze of lemon adds freshness that perfectly balances the richness of the fried coating.
Tips for the Crispiest Ebi Fry
- Pat the shrimp dry before breading for better crust adhesion.
- Use Japanese panko for the crunchiest texture.
- Let breaded shrimp rest 5 minutes before frying to firm the coating.
- Maintain oil temperature for even crispiness.
Enjoy Your Homemade Ebi Fry
With its golden crunch and tender shrimp inside, Ebi Fry brings comforting Japanese flavors right into your kitchen. Whether you’re preparing a quick snack or adding it to your bento meal, this simple recipe delivers delicious results every time.