Ebi furai is the Japanese for fried prawns and I enjoyed many a deep fried prawn while in Nagoya last year. It’s one of the specialties of that city and it’s quite a simple one to recreate at home (if you don’t mind the deep frying!).
Somehow the idea of it entered my head and I got to cooking ebi furai at home. And yes, it’s quite simple and there must be a million recipes for it online. Here’s mine – making it a million and one. I served mine by themselves with a bit of cabbage salad and rice and tonkatsu sauce (Bulldog) on the side.
King prawns or tiger prawns – enough for two (I used 9-10)
2 eggs, beaten
oil for frying (I used sunflower)
Prepare your prawns. Peel them if they still have their shells on, leaving just the tail bit. Remove the vein in the back and then just run the knife along the length of the belly side of the prawn – just cut a shallow slit – you don’t want to go all the way through. Then, again still shallowly, just slice gently crosswise down the length of the prawn, again on the belly side. These cuts will make the prawns stay nice and straight (pretty!).
Get 3 bowls ready and in the first put the flour (salted), in the second the beaten eggs and in the third the panko. With each prawn: roll in flour, then in the eggs, then in flour again, eggs again, and finally panko. Prep all the prawns like this.
Heat enough oil in a saucepan for deep frying (not too hot). Deep fry – it should take just a few minutes until the panko coating is golden. Drain well. Serve with rice, thinly shredded cabbage (crisped in ice water and then drained well) and tonkatsu sauce (or tartar sauce). It’s quite nice paired with a bit of Japanese potato salad too!
Can I also suggest frying sliced courgettes in the same way? I single dipped in the flour and egg and they turned out fantastically! It’s a good way to use up a glut if you have one.