Ebi Fry (Fried Shrimp) エビフライ
DECEMBER 4, 2012
Ebi Fry (エビフライ, 海老フライ), or we call it Ebi Furai, is one of the most popular Yoshoku in Japan. Yōshoku refers to a Japanese-style western dish, which originated during the Meiji Restoration between 1868 and early 1900.
Other popular yoshoku include Curry Rice (Karē Raisu カレーライス), Japanese Hamburger Steak (Hambāgu ハンバーグ, sharing recipe soon!), Tonkatsu (Pork Cutlet トンカツ) or Chicken Katsu (Chicken Cutlet チキンカツ), Korokke (Croquette コロッケ), Omurice (Japanese Omelette Rice オムライス), and more. As you can see from their names, these Japanized European dishes feature western names and are usually written in katakana.
As I mentioned earlier, Ebi fry is very popular dish eaten at home and widely available in yoshoku restaurants in Japan. It is also a very common menu item in bento (Japanese lunch box) and my son almost always selects an Ebi Fry Bento at bento stores when we travel in Japan. He doesn’t look what else are in the bento, he just want that Ebi Fry.
This dish is very easy to make. The main ingredient is large prawns, breaded with Panko before being deep fried.
Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-
fried foods such as Tonkatsu and Korokke. Panko does not include crust of bread and it’s more coarsely ground than standard breadcrumb. Although it’s deep fried, the crispy Panko coating is very light because the larger flakes don’t absorb as much grease. These airy flakes give nice crunchy texture to deep-fried food, and it’s quite addicting. Panko has become more popular as part of Western dishes and nowadays you can find it in Asian food section of most grocery stores.
Ebi Fry is usually served with tartar sauce or Tonkatsu sauce. I personally prefer Tonkatsu sauce, but today I also made Tartar sauce in case you prefer over Tonkatsu sauce.