Ebi Fry (Japanese Fried Shrimp)

Step 1

Pat the shrimp dry with paper towels by placing each shrimp on a towel and gently pressing, so the coating will stick better.

Step 2

Set up three shallow bowls in a line: flour in the first, beaten egg in the second, panko in the third. You are making a breading station.

Step 3

Coat each shrimp in flour by rolling it in the first bowl until completely covered, then shake off excess flour over the bowl.

Step 4

Dip each floured shrimp into the egg bowl, turning it to coat all sides, then lift it out and let excess egg drip back into the bowl.

Step 5

Place the egg-coated shrimp into the panko bowl and roll it until the breadcrumbs completely cover the surface. Set on a clean plate.

Step 6

Pour 2 cups neutral oil into a medium heavy-bottomed pot and heat over medium-high heat for 3–4 minutes until a panko crumb sizzles immediately when dropped in.

Step 7

Carefully lower 4–5 shrimp into the hot oil one at a time using chopsticks or tongs, keeping your hand clear of splashing oil.

Step 8

Fry for 2–3 minutes, turning once halfway through, until the panko is golden brown and the shrimp inside are opaque white when you cut one open.

Step 9

Lift the cooked shrimp out with a slotted spoon and place on a paper-towel-lined plate to drain oil.

Step 10

Repeat steps 7–9 with the remaining shrimp in a second batch.

Step 11

Sprinkle all fried shrimp with a pinch of salt and pepper while still warm.