Ebi Garnalen Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. If not already deveined/peeled, remove shell leaving tails on and devein. Use kitchen shears to make a shallow cut along the belly to help them lay straight when fried (optional). Season shrimp lightly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp fresh lemon juice. Let sit 10 minutes while you prepare batter and coating.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 2 tbsp cornstarch, 1/2 tsp baking powder and 1/4 tsp salt. Crack the egg into a separate small bowl and beat lightly. Add the cold beaten egg (if using) to the dry mix, then pour in 1 cup very cold sparkling water gradually, whisking just until combined — batter should be slightly lumpy and thin enough to coat but not run off completely. Keep the bowl over a larger bowl with ice or add 1–2 ice cubes around the batter bowl to keep it cold until frying; cold batter gives a crispier finish.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 4–5 cm (1.5–2 inches). Heat to 175–180°C (350–360°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Dredge and coat

Set up three shallow bowls: one with 1/2 cup flour, one with the cold batter, and one with 1 cup panko. Lightly dredge each seasoned shrimp in flour, shaking off excess; dip into the batter to coat fully, then press into panko so the crumbs adhere evenly. Place coated shrimp on a wire rack while you work in batches.

Fry shrimp

Fry shrimp in batches of 4–6, careful not to overcrowd the pot. Fry for about 2–3 minutes per batch or until panko is golden brown and shrimp are opaque and cooked through. Maintain oil temperature; adjust heat as needed. Use a slotted spoon or spider to transfer fried shrimp to a paper-towel-lined tray or wire rack to drain. Keep warm in a low oven (100–120°C / 210–250°F) if necessary while you finish remaining batches.

Finish

If desired, quickly re-fry for 20–30 seconds at 190°C (375°F) to crisp any slightly soggy pieces, then drain again.

Make sauce

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp sriracha, 1 tsp lime juice and 1 tsp toasted sesame seeds in a small bowl. Taste and adjust heat/sweetness to preference.

Plate

Arrange 4 pieces of fried shrimp per serving on a platter or high wine board. Spoon or pipe a small dollop of sauce beside each shrimp or serve in a central small bowl. Garnish with microgreens or thinly sliced scallions, sprinkle with extra sesame seeds if desired, and provide lemon wedges on the side.