Katsu Ebi-furai Recipe
Make Katsu Ebi-furai Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp Preparation
Frying
Serving
Method
Shrimp Preparation
- 1
Season the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Ensure the shrimp are evenly coated and set aside for 10 minutes to marinate.
- 2
Dredging Setup
Set up a dredging station with three bowls. Place the all-purpose flour in the first bowl, beat the egg in the second bowl, and place the panko breadcrumbs in the third bowl.
- 3
Coat the Shrimp
Take each shrimp and first coat it in the flour, shaking off any excess. Then dip it into the beaten egg, making sure it is completely covered. Finally, press it into the panko breadcrumbs, ensuring an even coating.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping in a small piece of bread; it should sizzle and turn golden brown.
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
- 6
Drain the Shrimp
Once fried, remove the shrimp with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serving
- 7
Plate the Dish
Arrange the fried shrimp on a serving plate. Serve with lemon wedges and drizzle with tonkatsu sauce over the shrimp.
- 8
Enjoy
Serve hot and enjoy your delicious Katsu Ebi-Furai!