Ebi Fry

Posted by Robert Van Horne on

Ebi Fry


1. Peel the shell off the prawns, leaving the tail on. Devein and make three evenly spaced shallow cuts across the bottom of the prawn to straighten it out. Pat dry with paper towels then season with salt and pepper.

2. Dredge the prawns in flour, then egg, then back into flour, egg, and finally panko, pressing to adhere. Repeat with all of the prawns.

3. Heat the oil to 350°F and when hot, deep fry the prawns 2-3 at a time until golden brown (2-3 minutes) flipping as needed. Drain on a wire rack.

4. Enjoy with a side of shredded cabbage and plenty of Bachan’s for drizzling or dipping.


12 extra large prawns
1/2 cup flour
2 eggs, lightly beaten
2 cups panko
3 cups neutral high heat oil
shredded cabbage

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 4 People