Ebi Fry (Breaded Prawns)

Large prawns coated in panko and fried until golden, with a creamy tartar sauce and shredded cabbage.

TIME BREAKDOWN
Prep: 25 min
Cook: 15 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 12 raw king prawns, peeled, tails left on
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp plain flour
  • 2 large eggs, beaten
  • 100g panko breadcrumbs
  • About 1 litre sunflower oil, for deep frying
  • 200g white cabbage, very finely shredded
  • 1 lemon, cut into wedges
  • For the tartar sauce: 4 tbsp Japanese mayonnaise (such as Kewpie)
  • For the tartar sauce: 1 tbsp finely chopped gherkins
  • For the tartar sauce: 1 tsp lemon juice
  • For the tartar sauce: 1 tsp finely chopped shallot

Method

  1. Make 3 or 4 shallow cuts along the underside of each prawn and press gently to straighten them. Pat dry and season with the salt and pepper.

  2. Mix the tartar sauce ingredients and chill. Put the flour, eggs and panko on three separate plates. Coat the prawns in flour, then egg, then panko, pressing firmly.

  3. Heat the oil in a deep, heavy-based pan, filling it no more than one-third full, to 180°C, using a cooking thermometer. Never leave hot oil unattended.

  4. Fry the prawns in 2 or 3 batches for 2 to 3 minutes until deep golden and the prawns are pink and cooked through. Drain on kitchen paper.

  5. Serve the prawns on a bed of shredded cabbage with the tartar sauce and lemon wedges.