In this Ebi Fry recipe (エビ フライ) I’m going to show you how to make the best Japanese panko fried shrimp. Including the techniques to clean and prepare the shrimp so they don’t curl, and a method of breading the shrimp that ensure you get an ultracrispy crust that won’t go soggy quickly.

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INDEX:
0:00 Intro
1:23 Ingredients
1:58 Prepare Batter
2:26 Prepare Shrimp (important tricks)
5:25 Bread Shrimp
6:30 Deepfry Ebi Fry
7:26 Plating Ebi Fry

INGREDIENTS:
1 egg
2 tablespoons water
40 grams allpurpose flour (~1/3 US cup)
400 grams shrimp (I used 13/15 sized black tiger)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups panko

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