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Ebi furai

Prep Time:

15 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

Let's get the linguistics out of the way first - "ebi" means prawn or shrimp in Japanese while "furai" is simply the Japanese pronunciation of the word "fry." While ebi furai doesn't carry the name "katsu" it is prepared in the same way. For this recipe, bigger is better, so buy the largest prawns you can find. In Japan, the old way to serve ebi furai is on a bed of salad accompanied by a bowl of rice and a bowl of miso soup.


8 king prawns, peeled & deveined

a little black pepper & salt

40g plain flour

1 small egg

50g panko breadcrumbs

1/2 lemon for a garnish

Bull-dog sauce

veg oil for deep frying

some kitchen paper


take each prawn and lay it back down on a cuting board. with a shrp knife, make 5 or 6 small cuts across the front of the prawn and press it down a little to straighten the body, (this will stop the prawn curling when you deep fry it)

next, sprinkle a little salt & pepper over all the prawns

now coat each prawn with the flour, then the beaten egg, and finally coat with the panko breadcrumbs

put 3-4cm of oil in a  frying pan & heat to about 170 C / 335 F

deep fry the prawns for approx. 5 mins and drain on the kitchen paper

serve with lemon wedges and Bull-dog sauce, perhaps accompanied with a mixed salad and Japanese rice

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