Crispy Ebi Fry with Sweet Chili Dipping
Golden panko-crusted shrimp with crispy edges, served alongside pickled cucumbers, carrots, and tangy sweet chili sauce. Ready in 20 minutes—the weeknight Japanese takeout hack you'll make every week.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Pat shrimp dry with paper towels. Season lightly with salt and white pepper.
Step 2
Set up three shallow bowls: flour in one, beaten egg in another, panko in the third.
Step 3
Coat each shrimp in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
Step 4
Heat 0.5 inch oil in a 10-inch skillet over medium-high until a breadcrumb sizzles immediately.
Step 5
Fry shrimp 2 minutes per side until deep golden. Don't overcrowd; work in two batches if needed.
Step 6
Arrange shrimp, cucumber slices, and carrot slices on a plate. Serve with sweet chili sauce for dipping.
Tools you’ll need
- 10-inch skillet
- three shallow bowls
- paper towels
- slotted spoon or chopsticks
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