Experience the crispy, golden perfection of Ebi no Furai tonight and indulge in an irresistible Japanese classic!

1

Start by preparing the shrimp. Peel and devein the shrimp, leaving the tails intact. Pat them dry with a paper towel.

2

In a bowl, season the flour with salt and black pepper. Set aside.

3

In a separate bowl, whisk the egg until well beaten. Set aside.

4

In another bowl, place the panko breadcrumbs. This will be the coating for the shrimp.

5

Coat each shrimp in the seasoned flour, shaking off the excess.

6

Dip the shrimp into the beaten egg, allowing any excess to drip off.

7

Finally, roll the shrimp in the panko breadcrumbs until fully coated.

8

Heat the vegetable oil in a deep pan over medium heat until it reaches 180°C (356°F). You can test if the oil is ready by dropping a few breadcrumbs into it; if they sizzle and float, it's ready.

9

Carefully place the shrimp in the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown.

10

Once cooked, remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

11

Serve the Ebi no Furai with lemon wedges and your favorite dipping sauce.

4

• Try adding a spicy aioli as a dipping sauce for an extra kick.
• Substitute the shrimp with other seafood like scallops or fish fillets for variety.
• Experiment with different seasonings in the flour mixture, such as garlic powder or paprika, for added flavor.

• Make sure your oil is hot enough before frying to achieve that crispy texture.
• Do not overcrowd the pan; this can lower the oil temperature and result in soggy shrimp.
• Pat the shrimp dry well before breading to ensure the coating adheres properly.

• fat: 12g
• protein: 18g
• calories: 250
• carbohydrates: 22g

Ebi no Furai is a flavorful dish that provides nutritious protein from shrimp, vital for muscle health, while being relatively low in carbohydrates.

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