Properly Made Fried Shrimp

Properly Made Fried Shrimp

These ebifurai (breaded fried shrimp) look great since they are made with black tigers! The first key is to pre-season the shrimp with salt and cooking sake! Another key is to make cuts in the stomach side of the shrimp!


Black tiger shrimp
about 12
a small amount
Cooking sake
a small amount
Cake flour
as needed
as needed


1. Peel the shrimp, and cut off the tips of the tail. This prevents the oil from spitting when fried.
2. Take the vein out with a toothpick. Prepare the shrimp in the salt and cooking sake.
3. Make several small cuts in the stomach (inner curve) side of the shrimp. This prevents shrinking or curling up.
4. Coat with cake flour.
5. Dip in beaten egg.
6. Coat with panko. Put on a generous amount, and shake off any excess.
7. Deep fry in 320F/160C oil.
8. Drain the oil and serve.

Story Behind this Recipe

I usually make do with frozen shrimp, but once in a while I like to make proper fried shrimp that won't disappoint using big black tigers!