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Ingredients
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Shrimp & Marinade
Breading & Frying
Finishing & Garnish
Method
Shrimp & Marinade
Prepare shrimp
Rinse the shrimp under cold water, pat dry with paper towels. Leave tails on for presentation. Make 3 shallow diagonal slits on the underside of each shrimp (toward the tail) to prevent curling during cooking.
Place the prepared shrimp in the marinade and toss to coat. Marinate in the refrigerator for 15–20 minutes. Do not marinate longer than 30 minutes or the shrimp will become too soft.
Breading & Frying
Set up breading station
Use three shallow bowls or plates. In the first bowl combine the flour, cornstarch, and baking powder. In the second bowl beat the cold egg and then stir in the cold sparkling water to make a loose batter. In the third bowl place the panko breadcrumbs.
Bread the shrimp
Remove shrimp from marinade and shake off excess (do not rinse). Dredge each shrimp lightly in the flour mixture, dip into the batter to coat evenly, then press into panko breadcrumbs to fully coat. Place on a wire rack while you finish breading the rest.
Heat oil
Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and rise to the surface steadily.
Fry shrimp
Working in batches so you don't crowd the pan, carefully add breaded shrimp to the hot oil (6–8 pieces depending on pan size). Fry for 1.5–2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or paper towels.
If the shrimp finish frying faster than others, keep cooked shrimp warm in a 200°F (95°C) oven on a rack while you finish the remaining batches.
Finishing & Garnish
Prepare sauces
If making spicy mayo, mix mayonnaise and Sriracha in a small bowl to taste. Warm the tonkatsu or sweet chili sauce slightly if desired.
Plate the dish: arrange shredded cabbage or mixed greens on a serving plate, place the fried shrimp (ebi) on top, and garnish with lemon wedges. Serve with tonkatsu or sweet chili sauce and spicy mayo on the side for dipping.
Serve immediately to preserve crispness. Leftovers can be kept in the refrigerator for up to 1 day and reheated in a 375°F (190°C) oven for 6–8 minutes to restore crispness.