Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter & Coating
Shrimp & Seasoning
Dipping Sauce (optional)
Method
Prep Shrimp
Clean and Butterfly
Rinse the shrimp and pat dry thoroughly with paper towels. Remove the shell but leave the tail on for presentation. Using a small sharp knife, make a shallow cut along the belly to remove the vein if present. Lightly score the underside (where the shell was) with 2–3 shallow slits to prevent curling while frying.
Season the shrimp on both sides with kosher salt, black pepper, soy sauce and mirin. Let rest for 5–10 minutes while you prepare the batter so flavors settle and surface moisture reduces.
Batter & Coating
Dry Mix
In a bowl, whisk together the all-purpose flour, cornstarch, rice flour and baking powder until evenly combined.
Wet Mix
In a separate chilled bowl, lightly whisk the egg white until foamy but not stiff. Add ice-cold sparkling water to the egg white. Stir gently to combine — do not overmix; small lumps are fine. The cold, slightly bubbly batter gives a crisp, light texture.
Combine
Add the dry mix to the wet mix and fold briefly until just incorporated. Batter should be thin enough to lightly coat the shrimp (if too thick, add 1 tsp more cold water). Place panko breadcrumbs and optional fine breadcrumbs in a shallow dish for dredging.
Frying
Heat vegetable oil in a deep pot to 170–175°C (340–350°F). Use a thermometer for accuracy. The oil should be hot enough to sizzle but not smoking.
Working one shrimp at a time, hold by the tail, dip the shrimp into the batter to coat evenly, letting excess drip back into the bowl, then press into panko breadcrumbs to adhere a generous, even layer. For extra crunch, first dredge lightly in flour, then dip in batter and then panko.
Gently lower the coated shrimp into the hot oil. Fry 2–3 shrimp at a time (do not crowd) for 2.5–3 minutes or until golden brown and crisp. Turn once if needed for even color. Internal shrimp temperature should be 63°C (145°F) or opaque and firm.
Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking tray to drain. Keep warm in a 90°C (200°F) oven if frying in batches, but do not stack.
Finishing & Sauce
While the shrimp fry, whisk together kewpie mayonnaise, sriracha, soy sauce and rice vinegar in a small bowl until smooth for the dipping sauce. Adjust heat or seasoning to taste.
Plate three Ebi Fritters per serving. Garnish with a lemon wedge. Serve immediately with dipping sauce on the side so the fritters remain crisp.