Ebi Fry

Ebi Fry (エビフライ)This is hands down my favorite shrimp dish! 🍤

Nagoya, where I grew up, is actually quite famous for its Ebi Fry. It became well-known nationwide after a popular Japanese comedian joked about how people in the Nagoya/Aichi area pronounce “Ebi Fry.”

If you ever visit Nagoya, definitely try Ebi Fry at Maruha Shokudou, which is famous for its jumbo Ebi Fry, or at any yoshoku (Japanese-style Western food) restaurant. Most Tonkatsu restaurants also serve it! Another must-try is the Ebi Fry Sandwich at Konparu, a classic coffee shop in Nagoya.

It’s one of the dishes I always go for when I’m back home.

The good news is, you can also enjoy crispy, juicy Ebi Fry at home with just a few simple steps!

Ingredients

• about 10-12 shrimps

• for prepping shrimps

  1/2 teaspoon salt

  1 tablespoon potato starch/corn starch

• batter

  1 egg

  2 tablespoons water

  4 tablespoons all purpose flour

• a pinch salt and pepper

• about 1 cup of panko

• oil for frying

• tonkatsu sauce

• Cabbage, lettuce, tomatoes, or whatever you prefer for the sides

Instructions

1. Prep:

   • Thaw: If your shrimp are frozen, soak them in water for 5–10 minutes. Change the water if it gets too cold.

     Devein: Use a toothpick to poke the 2nd or 3rd shell segment on the back. Gently pull out the dark vein.

     Remove legs & shells: Slide your thumb from the tail toward the head to remove the legs. The shell will come off easily after that. Keep the tail segment on. You can also remove the heads, or keep them if you want to use them for stock or another dish.

     Clean: Rub the shrimp with ½ tsp salt. When moisture comes out, add 1 tbsp potato starch and mix—it helps pull out the dirt. Rinse under running water, changing the water 3–4 times until clear.

     Dry & prep: Pat the shrimp dry. Cut the tip of the tail diagonally, then squeeze out any water or dirt with a knife. Make a few shallow cuts on the belly to straighten the shrimp. Finally, pat them dry again with a paper towel.

   • Season the shrimp with a pinch of salt and black pepper.

2. Batter & Panko:

   • Mix 1 egg with 2 tbsp water.

   • Add 4 tbsp all-purpose flour in 2–3 additions to make a smooth batter.

   • Prepare one bowl with the batter, and another shallow dish with about 1 cup of panko.

   • Holding the shrimp by the tail, dip it in the batter, then dredge in panko. Press firmly so the panko sticks well.

3. Frying:

   • Add about 1 inch of oil to a skillet and heat to 338°F (170–180°C). (Test by dropping in a bit of panko—if it floats right back up, the oil is ready.)

   • Gently place the breaded shrimp into the oil. Fry for 3–4 minutes, flipping halfway through, until golden and fully cooked.

4. Serve with a drizzle of Tonkatsu Sauce and enjoy!

   
   

Cooking Notes

1. When straightening the shrimp, you’ll feel a little pop—that’s normal!

2. Keep the oil between 338°F–356°F (170°C–180°C). To test, drop in a bit of panko—if it floats back up right away, the oil is ready.

3. Cook for 3–4 minutes total, or until fully cooked, flipping halfway through.