Ebi Shrimp Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants EBI SHRIMP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 pcs large shrimp (peeled, deveined, tails on); 0.5 tbs soy sauce; 0.5 tbs mirin (sweet rice wine); 0.5 tbs sake (or dry white wine); 0.25 tsp grated fresh ginger; 0.25 tsp granulated sugar; 0.125 tsp salt; 0.0625 tsp black pepper; 2 tbs all-purpose flour; 1 tbs cornstarch; 0.5 pcs egg (beaten); 0.5 cups panko breadcrumbs; 0.5 cups neutral oil for frying (vegetable, canola); 2 pcs lemon wedges (optional); 2 tsp Japanese mayo or spicy mayo; 1 tsp chopped scallion; 0.25 tsp shichimi togarashi or sesame seeds

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time35m

Serves1

2pcs per order

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Ingredients

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Shrimp & Marinade

2 pcs large shrimp (peeled, deveined, tails on)

1/2 tbs Aged soy sauce

1/2 tbs mirin (sweet rice wine)

1/2 tbs sake (or dry white wine)

1/4 tsp grated fresh ginger

1/4 tsp granulated sugar

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Breading & Frying

2 tbs 00 bread flour

1 tbs Cornstarch

1/2 pcs egg (beaten)

1/2 cups Panko breadcrumbs

1/2 cups neutral oil for frying (vegetable, canola)

2 pcs lemon wedges (optional)

Garnish & Sauce (optional)

2 tsp Japanese mayo or spicy mayo

1 tsp chopped scallion

1/4 tsp shichimi togarashi or sesame seeds

Method

Shrimp & Marinade

Prepare shrimp

Rinse the shrimp and pat dry with paper towels. If not already done, remove the shell leaving tails on and devein. Make three small shallow diagonal cuts along the underside of each shrimp to help keep them straight while cooking.

Marinate

In a small bowl combine soy sauce, mirin, sake, grated ginger, sugar, salt and pepper. Place the 2 shrimp in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat, then let sit 10–15 minutes at room temperature (no more than 30 minutes). Remove shrimp from marinade and let excess drip off; reserve marinade if you plan to brush on after cooking (discard if not reheating).

Breading & Frying

Set up breading station

Place flour and cornstarch mixed together on a small plate. Beat half an egg in a shallow bowl (about 1/2 egg). Place panko breadcrumbs on a separate plate. Have a wire rack or paper towels ready for draining.

Coat shrimp

Lightly dust each shrimp in the flour/cornstarch mixture, shaking off excess. Dip into the beaten egg, letting extra drip back into the bowl, then press into panko breadcrumbs until evenly coated. Repeat for both shrimp.

Heat oil

Pour oil into a small skillet or deep sauté pan to a depth of about 1/3 inch (approx. 0.5 cup). Heat over medium-high until oil measures 170–175°C (340–350°F) or a breadcrumb bit sizzles and turns golden in ~20–30 seconds.

Fry shrimp

Carefully place shrimp in hot oil, breadcrumb-side down first. Fry for 1.5–2 minutes per side until golden brown and shrimp are opaque and firm (internal temperature ~63°C / 145°F). Avoid overcrowding; fry both shrimp together if pan fits. Use tongs to turn once. Total fry time about 3–4 minutes.

Drain

Transfer shrimp to a wire rack or paper towels to drain for 1 minute. If desired, briefly place in a warm oven (100°C / 212°F) for 1–2 minutes to keep crisp while plating.

Garnish & Serve

Tuck the tails inward slightly for presentation, place 2 shrimp on a small serving plate. Optionally brush lightly with reserved marinade that has been quickly brought to a boil for 30 seconds to ensure safety, or drizzle with 1–2 tsp of Japanese mayo (or spicy mayo).

Sprinkle chopped scallion and shichimi togarashi or sesame seeds over the shrimp. Serve immediately with lemon wedges on the side for squeezing.