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Japanese Panko Deep-Fried Shrimp With Japanese Style Tartar Sauce

ebinfurai, tartar sauce recipe Food & Recipes
Food & Recipes
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One of the top-ranked popular dishes for native Japanese people is “Ebi Furai” (エビフライ), which is Panko deep-fried shrimps.

Ebi fry differs from tempura shrimps, it can be similar to Hawaiian coconut shrimps.

But generally “Ebi Furai” uses vegetal oil instead of coconut oil and commonly dip with Japanese Worcester sauce or Japanese Tartar sauce.

Jump to Recipe

About Ebi Furai

54 Phrase

You may already imagine that “Ebi” means “shrimps” in Japanese. “Furai” is referred to as dishes deep-fried with Panko crumbs coating.

What is the difference between “Ebi Furai” and “Tempura Shrimps” is a batter and Panko breaded or not.

Ebi Furai has been around for over one hundred years in Japanese cuisine history, and even it is a simple dish but the style changes depending on the type of shrimp, bread crumbs, and the combination of frying oil.

Ebifurai, Japanese Panko deep dried shrimps

Not only Ebi Furai is comfort food at home but also you can enjoy a variety of different styles of Ebi Furaui at specialty and casual family restaurants.

Especially when visiting a deep-fried specialty restaurant, you may see a jamboEbi furai coated thick crunchy Panko crumbs with homemade savory tartar sauce.

Prepping Shrimps for Ebi Furai

shrimps, preparing, for ebi furai

Read here for a basic porepping methods before cooking.

Additionally, for Ebi Furai and Tempura shrimps,

Cut off the tips of the shrimp’s tail (1/8 inch), and then squeeze out of the inside moisture with a tip of a knife to reduce the risk for oil spatter during seep-frying. 

If you want to make straight Ebi Furai, follow the steps in the post above.

Honestly, I don’t care they are straight or not.

( At restaurants, straight Ebi Furai looks larger and better looking comparing with rounded ones. )

The Recipe For Ebi Furai

Ebi Furai is a very simple dish as I said. So you can find your own recipe for your best Ebi Furai.

Its combinations are uncountable, for example,

using batter or authentic way, using Japanese-style Panko or Italian style bread crumbs.

But for today’s recipe, I am talking about Japanese Panko deep-fried shrimps, so I use Japanese Panko, vegetable oil for deep-frying. (I use the batter.)

Speaking of the batter, I almost forgot deep-frying tips to make the ultimate Crispy deep-fried shrimps.

The Ultimate Dredging Tips For Ebi Furai

When making Panko deep-fried shrimps, you may have already known that actually, it is not easy. Like the batter came off while deep-frying or the finish is not crispy.

  1. First, clean shrimps thoughtfully with this step and pat dry well with paper towels.
  2. Shake off the excess coatings. (Flour and egg wash). When you put too much flour or sparsely coated, the coatings will come off easily.
  3. Useing a batter for Ebi Furai can be better.
  4. Generally, the batter is made by mixing flour, eggs, and water, but in my case, I use Sake (or vodka, white wine) instead of water. (Besides, I make the batter without egg.) Using alcohol instead of water will evaporate easily when frying, and the coating will be crispy.
  5. Deep-fried shrimps can be cooked perfectly with residual heat. (unless it is jumbo shrimps.)

The Ultimate Frying Tips For Ebi Furai

Japanese deep-fried shrimps, 1

*At this time, I took off all tails…but these are shrimps…

  1. By moistening Panko, the hot oil evaporates the water in Panko, creating cavities and giving it a crispy texture. Spray water to Panko until it getting sticky to your hand.
  2. It depends on the size of the shrimp, the frying time will be 2-3 minutes for medium-large size shrimps with oil at 170 to 180 ° C ( 330 to 350F).
  3. Remember shrimps are easy to cook, so keep your eyes all the time.
  4. DO NOT TOUCH shrimps for a while after throwing them in oil to prevent the batter will come off easily.
  5. Do not put too many shrimps in oil once. The temperature of the oil will drop down and it causes it not to be crispy.
  6. Place the fried shrimp leaning on edge of a cooling rack. (Tails up.) If there is no place for it, lay the first shrimp and then put the next shrimps leaning to it.

Japanese deep-fried shrimps, 3

Do you see the different colors in the picture above???

Shrimps on the left fried in too high temperature. (over 180 ℃).


If you like super crunchy (almost like a weapon for cutting inside the skin of mouth), this is what I recommend.

About The Suitable Pot For Deep-Frying

If you are looking for the best pot for deep-frying, I talk about here.

ebinfurai, tartar sauce recipe

Japanese Panko Deep-Fried Shrimps, "Ebi Furai"

The popular Japanese deep-fried dish that shrimp coated with Panko.
Course Appetizer, Main Course
Cuisine Japanese


  • 1 lb Shrimps (Medium-Large) or your choice
  • Salt & pepper
  • 1/2 cups all-purpose flour (when using rice flour, it adds more crunchiness.)
  • 1-2 egg wash ( I add water to save egg...)
  • 2 and more cups Japanese Panko


  • Prepare shrimps and season salt and pepper lightly.
  • Prepare coatings.
    If you prefer to use a batter, make a batter.
  • Holding the shrimp's tail, dredge each in flour and shake off the excess, and then coat with egg wash.
  • A thicker coating can prevent the coating peel off while deep-frying. Repeat dredging before proceeding to Panko.
    A thick batter can skip this double-dredging process.
  • *Rest shrimps in a refrigerator if liked. (read my tips above.)
  • Heat the oil to 170 to 180 C (340 to 350F) degree.
  • Gently throw a few prawns in oil. Deep-fry them for about 2-3 minutes. You will see them turning golden brown.
  • Transfer shrimps onto a cooling rack and lets them stand with tails up to drain excess oil.
Keyword Deep-fry, seafood

Go to the second page for Japanese-style Tartar sauce!!!

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