Best Japanese Style Deep Fried Shrimp Recipes

EBI FRY (JAPANESE BREADED AND DEEP-FRIED SHRIMP) RECIPE

Steps:

• Gather the ingredients.
• Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove black innards, using a toothpick to lift vein out.)
• Make a few incisions on stomach side of shrimp and lightly press back of shrimp to straighten it out. This will prevent shrimp from curling when cooked.
• Pat shrimp dry using paper towels.
• Set up a work station with 3 shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.
• First, dust shrimp in flour lightly.
• Then, dip flour coated shrimp in egg wash.
• Finally, place shrimp in panko and make sure that shrimp is coated completely with panko breadcrumbs.
• In a deep pan, heat oil to about 340 F o 360 F. Set up large plate or platter covered with paper towels to drain shrimp after it's been fried.
• Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.
• To make tartar sauce, mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.
• Place ebi fry on a plate along with some tartar sauce on the side (or bottled tonkatsu sauce) and finely shredded cabbage. Serve immediately.

JAPANESE-STYLE DEEP-FRIED SHRIMP COATED WITH RICE: DOMYOJI AGE

Steps:

• Cook the rice the day before, spread on a sheet pan, and refrigerate overnight.
• Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji.
• Make 3 cuts across inner curve of shrimp, 1/2-inch apart. (This prevents shrimp from curling when cooked.) Coat the shrimp in flour and shake off any excess.
• Dip shrimp into the egg whites and then into the coarse rice. (Be sure that the rice adheres firmly.)
• In a wok, heat oil over moderate heat to 350 degrees F. Deep-fry shrimp until golden. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process. Serve immediately.
• Add green peppers to the wok and fry until tender. Remove and drain well.
• To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce.

JAPANESE-STYLE DEEP FRIED CHICKEN

Steps:

• In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
• Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
• In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.