Time for some more Japanese food!
If I had to choose one type of
cuisine to eat for the rest of my life, pretty sure Japanese cuisine will take
place even before Indonesian food. To me, Japanese food is everything I ever
want in a dish; when it’s easy, it tasted good, when it’s hard, it tasted even
better. And for me, dish that can be whipped up in 15 minutes or less is always
gold in my book.
This time, let’s cook the
infamous EBI FRY!
Ebi Furai (that’s how Japanese
pronounce it over there) was one of the dishes that appear during the Meiji
Restoration era. It is Japanese take on western dishes. Safe to say, this dish
is very popular, especially as either part of a Bento or Donburi!
It is a perfect pairing with a cold Japanese beer. It's crunchy, savory, and have a nice 'zing' to it.
The dish itself is very, VERY
simple. As long as you have a fresh large shrimp and panko, you’re halfway
there! All that’s left is just some careful frying with tender care.
For 2 servings of 3 shrimp each,
you will need:
- 6 Large Tiger prawns. Yeah, I know it’s not exactly cheap, but
here’s the thing; large shrimp looked better. By having a nicer looking shrimp
on the first place, who am I to kid that I’m not hungry just by looking at it?
- 250 grams of Panko breadcrumbs. And more as needed
- 2 Large eggs
- 4 tbsp All-purpose flour
- 3 tbsp Japanese mayonnaise.
- ½ Lemon/Lime. We’re using the juice.
- 1 Whole egg, boiled.
- 1 tbsp of Parsley. Fresh one got chopped, dried ones simply got
- 1 medium sized Cabbage, shredded finely
- Lemon/Lime wedges
So ladies and gentleman, shall we begin?
Step 1 – Clean your shrimp if you haven’t done so. Wash it under
running water, pull the head off and peel the
skin, leaving only the tail and one part of the skin adjacent to the tail, and wipe with paper towel to dry.
Here comes the rather annoying part; grab a toothpick, and place it on the back
of the shrimp, and pull the nasty black veins out.
|Grab the head and gently twist it|
|POP! Goes the head|
|In goes the toothpick|
|Get a feel for it, and you should be able to pull the black veins|
|This thing tasted...EW.|
Step 4 – Have 3 bowls ready; 1 for the eggs, 1 for the flour, and
the last one for the Panko. Right before the breading process, season your shrimp with salt. Then, first, dust your shrimp with the flour, then dip it
in the eggs, and finally it gets coated with Panko. While you’re coating,
gently squeeze the shrimp and the Panko on the palm of your hands. This will
create a tight and thick breading. Oh, and you can always double dunk if you
want (i.e the Panko’ed shrimp went for another egg wash and yet another Panko
breading). Let your shrimp rest for about 10 minutes to let the batter sets.
|Dust with flour, shake off the excess|
|Ain't that a beaut?|
Okay, i don't drink beer, alright? But legend has it, this goes very well with an ice cold one!
Give this recipe a go, kids and adults alike will love it.