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Ebi Fry| Crispy Panko Deep-Fried Shrimp

japanese panko, ebi fry, deep dried shrimp, fried shrimp Food & Recipes

A popular Japanese shrimp dish that is breaded and deep-fried is called Ebi fry (Ebi Furai) in Japanese.

Ebi fry differs from another popular Japanese dish, shrimp tempura. Both are deep-fried dishes, but, the batter to coat the shrimp is different.

Ebi fry is used as the standard breading technicsfirst dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs, contrary, shrimp tempura is dipped in a tempura batter made of a mixture of (cake) flour and cold water.

Generally, Ebi fry is served with shredded flat cabbage and Worcester/ tonkatsu sauce or tartar sauce/ lemon wedges.

I am not sure what the difference is between Panko Shirmp and “Japanese-style” ebi furai since “Panko” breaded fried shrimp dish is all over the world.

So what you can learn from my post today about worldwide popular Panko shrimp are how to prepare the shrimp and the best ingredients to make the coating crispy! (Almost dangerous and crispy to cut your inside mouth easily…)

Prepare shrimp to remove the fishy taste and add fresh texture including deveining and cleaning (with salt & starch) as explained in this post.

Additionally, cut off the tips of the shrimp’s tail (1/8 inch), and then squeeze out of the inside water with a knife to reduce the risk of oil spatter during seep-frying for deep-fried shrimp dishes.

If you want to make Ebi Furai in a beautiful straight shape, follow the steps below.

Honestly, I don’t care whether they are straight or not, but Straightening the shrimp up makes ebi fry looks bigger and fancier.

The Recipe For Ebi Furai

Panko fried shrimp is a very simple dish, so you can make your recipe special with several options such as using the batter mix, and changing Panko to Italian bread crumbles.

Yet, whatever the definition of Japanese-style Panko shrimp, in case my blog is about “Japanee home cooking” so I should use Japanese Panko.

The Best Panko To Make IT Crispy

Kikkoman Panko Japanese Style Toasted Bread Crumbs

This is the best Panko that I recommend to you.

Only using this Panko, your panko-breaded deep-fried dish will be super-crispy!

But, it’s almost the weapon to cut inside of the mouth for those who have sensitive inside-of-mouth skin as I do.

Do You Want To Straighten The Shrimp?

Since the shrimp curls up when it is cooked, we occasionally want to make the shrimp straighten to make it bigger and fancier.

(even I don’t care much. Even more, I cut off the tails!)

Indeed, nice big and long “ebi fry” will be served when you go to restaurants in Japan.

To keep your shrimp nice and straight while cooking, it requires a few more processes, (and is a little troublesome) so you can skip this step as I do.

To straighten the shrimp, make a few 1/3 depth slits on the top and bottom sides vertically.

The depth slit is really sensitive, If it’s not deep enough, the shrimp will not be straight, but if it’s too deep, the body will be apart.

Next, hold the shrimp with both hands, and gently bend (or push) the back until you feel a “snap” with your thumbs.

Another tip is to coat the shrimp really thick while using a thick batter mix or double-coating. It’s just forcibly to straighten up the prepared shrimp…

How To Keep Breading From Falling Off When Deep-Frying

Unfortunately, when you’re deep-frying shrimp, its delicious golden crisp layer often falls off.

Everyone doesn’t want to it happen, so I’ll tell you a few simple tricks.

As easy as breaded shrimp is to throw together, perfecting the technique can be tricky at first.

  • Pat-Dry The Shrimp Well
  • Coat The Shrimp With Just Enough Flour (Avoid Too Much Flour To Coat The Shrimp)
  • Shake Off Excess Flour & Egg Wash
  • Press The Shrimp Into Panko Pool On Both Sides
  • Rest The Coated Shrimp In A Fidge For 30 Minutes
  • Avoid Touching The Coated Shrimp For The First A Few Minutes

Dry The Shrimp Well

The first step to breading shrimp is essential.

Make sure the shrimp is completely dry before starting the dredging. Using a paper towel, pat the meat dry on all sides.

Excess moisture will cause the flour to get soggy and will not adhere properly to the shrimp.

Shake Off Excess Flour & Egg Wash

Shake off any excess flour on the shrimp thoughtfully, and then, put it in the egg wash and shake off any excess egg wash.

Excess flour is the most cause to fall the coating off in the oil since it bothers the coating from adherence to the shrimp.

Press The Shrimp Into Panko Pool On Both Sides

Press the shrimp into Panko Pool on both sides thoughtfully so that Panko bread crumb sticks to the egg layer.

Rest The Coated Shrimp In A Fidge For 30 Minutes

This tip is more to make the crispy coating rather than avoiding the coating falling off, still, it helps to adhere the shrimp securely.

This process helps the Panko and the batter will combine well and stick together which means it can be fired beautiful golden brown without the coating falling, and keep the oil clean.

I use this tip for the most deep-fried dish and talk about it in this post when I make Potato Korroke.

Avoid Touching The Coated Shrimp For The First A Few Minutes

After the pieces are thoroughly placed in the hot oil, let them be for a while.

The more you touch them, the more likely the breading is to fall off.

Be careful not to touch or turn the shrimp too much.

Use The Batter Mix

Despite I talk passionately about how you can prevent the golden Panko coating from falling into the oil, well, long story short, use your favorite batter.

No hesitation.

The batter is a lifesaver to skip the coating process and hardly falls off into the oil when you step the proper preparation.

Moreover, put the flour lightly on the shrimp before coating them in the batter, it helps to adhere the batter to the shrimp.

My Batter Mix Recipe

  • 1/2 cup of cake flour or rice flour
  • 1/2 cup of cold milk
  • 1 TSP of baking powder
  • 1 egg

For the crispy, crunchy, light Panko shrimp, I use cake flour or rice flour since they are less (or free) gluten content.

Use cold milk or water to prevent the flour from creating gluten.

I season the shrimp so I don’t season my batter, but you can season it in your way!

japanese panko, ebi fry, deep dried shrimp, fried shrimp

Japanese Fried Shrimp “Ebi Fry”

Rico McConnellRico McConnell
Everybody loves Panko shrimp from kids to adults all over the world. We have of course Panko shrimp in a popular Yoshoku dish in Japan, called Ebi Fry, which is generally served with shredded flat sweet cabbage and Japanese chunky tartar sauce. My Panko Shrimp are crispy and crunchy and have no fishy taste at all. For a great appetizer, party dish.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Dinner, Lunch
Servings 2 servings


  • 1 lb Shrimp (Medium-Large)
  • Salt & pepper to taste
  • 2 tbsp cake flour/rice flour for pre-coating
  • 2 and more cups Kikkoman Panko bread crumbs
  • canola oil or coconut oil for deep-fry

For The Batter

  • ½ cup cake flour/rice flour
  • ½ cup cold water/milk
  • 1 whole large egg
  • 1 TSP baking powder

For Garnish

  • Lemon wedges
  • Japanese tartar sauce *1
  • Japanese Worcester sauce (TONKATSU sauce) *2


  • Clean shrimp and tap-dry them well with kitchen paper.
    Season the shrimp with salt and pepper lightly.
    *Read this post on how to prepare shrimp to remove the fishy taste and add fresh texture.
    Rico's Japanese Home Cooking Tips; Preparing Shrimp And How To Remove Fishy Taste
  • Make a butter mix. Adjust the Density as you like.
  • Pre-coating the shrimp. Lightly, coat each shrimp with cake/rice flour while using a shifter.
    *It helps the batter adhere to the shrimp.
  • Dip each shrimp in the batter mix, and shake for the excess mix. Then, press the shrimp into the Panko breadcrumbs.
  • Rest the coated shrimp in a fridge for 30 minutes. (at least for 10 minutes.)
  • Heat the oil in a deep pot to 350 °F
  • Gently place a few pieces- with plenty of space between-in the oil.
  • As soon as you see a golden rim appear around the side of the shrimp, flip the pieces. Deep-fry them for about a total of 2-3 minutes.
    Hold up the shrimp from the oil and when you have the sensation (like vibration) from the shrimp, it is a sign that you can remove them from the oil.
  • Transfer the shrimp to a cooling rack in the standing position to drain the excess oil.
  • Serve the Panko shrimp with garnish and the sauce, if desired
    *1 Japanese-style chunky tartar sauce
    *2 Japanese Worcester sauce (TONKATSU sauce)
    Japanese tartar sauce, egg tartar sauce, kewpie, japanese kewpie mayo, recipe


©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Bento, Deep-fry, Easy, Holiday, Kid-friendly, Party, seafood, Shrimp, Traditional, Yoshoku

Dipping Sauce


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