Ebi fry, is a popular Japanese dish of shrimp that is breaded and deep fried and served with tonkatsu sauce or tartar sauce. This dish is commonly made at home, but it is also a classic yoshoku, or Western, dish that is often found on the menu of Japanese restaurants and cafes. It is also a popular bento lunch item.
How to Make Ebi Fry Whisk the egg and water together in a bowl until uniform in color. Add the flour and whisk until the batter is free of lumps. I recommend mixing the batter before you prepare the shrimp, as this gives the gluten in the batter a chance to relax. Preheat a heavy-bottomed pot with 2-inches of oil to 340 degrees F (170 C).
11 - Gently put 2-3 Prawns in Oil and deep fry them for about 3 minutes, or until golden brown. Transfer Ebi Fry onto a wire rack or paper towel-lined tray to remove excess Oil. 12 - Between batches, make sure to scoop up the Breadcrumbs to keep the Oil clean and avoid the Oil turning dark. Notes:
Preheat your air fryer to 350 degrees. Place breaded shrimp into air fryer without overlapping any pieces. Spray with oil. Then air fry at 350 degrees for 8 minutes. If your shrimp are very large, you may need an extra minute or two. Ebi fry goes well with katsu sauce, rice, and cabbage salad, or as a side to curry.
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