Ebi Fry Curry Rice Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice and 440 ml water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes covered, then fluff with a rice paddle.

Prep shrimp

Pat shrimp dry with paper towel. Make three shallow diagonal slits in the underside of each shrimp (to keep them straight when frying). Season both sides lightly with 1 tsp salt and 1 tsp white pepper. Keep chilled until ready to bread.

Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef cubes lightly with salt and pepper. Brown the beef in batches so it gets a good sear, about 3–4 minutes per batch. Remove browned beef and set aside.

In the same pot reduce heat to medium and add the sliced onions. Sauté, stirring occasionally, until deep golden brown and caramelized, about 20–25 minutes. Add 3 cloves minced garlic and 1 tablespoon minced ginger and cook 1 minute more until fragrant.

Return the beef to the pot along with the carrots and potatoes. Pour in 800 ml water or beef stock, scraping up any browned bits from the bottom. Bring to a simmer, cover, and cook until beef is tender and vegetables are nearly cooked through, about 35–45 minutes.

Lower heat to low. Break the 100 g curry roux into pieces and stir into the pot until fully dissolved. If using powder roux alternative, mix the curry powder with a little flour and melted butter into a paste and whisk into the simmering liquid. Simmer gently 10–15 minutes, stirring occasionally, until the sauce thickens. Add 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon honey or mirin. Taste and adjust salt and pepper; add up to 1 teaspoon extra salt if needed.

Keep the curry warm on the lowest heat while you fry the shrimp. If it becomes too thick, thin with a few tablespoons of hot water or stock to reach a ladle-able consistency.

Set up a breading station: bowl with 3 tablespoons flour, bowl with 1 beaten egg mixed with 90 ml cold water (tempura-style batter thin), and a shallow bowl/plate with 1.5 cups panko breadcrumbs. Optionally season panko with a pinch of salt.

Working with one shrimp at a time, dredge the seasoned shrimp in flour, shaking off excess. Dip into the egg-water batter, letting excess drip back into the bowl, then coat thoroughly with panko, pressing lightly so crumbs adhere. Place on a wire rack while you bread the rest.

Heat 1 liter vegetable oil in a deep pot or fryer to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a few panko crumbs— they should sizzle and brown in about 30–40 seconds.

Fry shrimp in batches (do not overcrowd) for 2.5–3.5 minutes or until golden brown and cooked through. Maintain oil temperature between 165–175°C. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (about 100°C) if needed.

To serve, spoon a portion of steamed rice onto each plate (about 1 cup cooked rice per serving). Ladle beef curry to one side of the rice so it slightly overlaps the rice.

Arrange 3 breaded fried shrimp (ebi fry) over the curry so the tails face outward. Add a small mound of shredded cabbage to the side and a couple tablespoons of fukujinzuke or pickled radish if using.

Serve with lemon wedges for the shrimp and pass extra curry on the side. Enjoy hot.