kelolalaut.com - Ebi furai is a Japanese dish that consists of deep-fried breaded prawns. The prawns are typically butterflied, lightly seasoned, coated in flour, dipped in beaten egg, and then coated in panko breadcrumbs before being deep-fried until golden brown. The dish is often served with a side of tonkatsu sauce or tartar sauce, and is a popular menu item in Japanese restaurants and izakayas (Japanese pubs).

Each prawn is prepared by removing the legs and shelling the shells and head, but leaving the tail attached. The gritty tasting digestive tract is removed. The prawn is straightened. Ebi furai is often eaten with a choice of thick Worcestershire sauce, a squeeze of lemon, or tartare sauce.

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Here's a recipe for ebi furai that serves 4 people:

Ingredients:

• 16 large prawns, peeled and deveined
• Salt and pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce or tartar sauce for serving

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Instructions:

1. Butterfly the prawns by cutting a shallow incision down the center of the back, without cutting all the way through. Open the prawns up like a book and press down to flatten slightly. Season both sides with salt and pepper.
2. Set up a breading station: put the flour in a shallow dish, beat the eggs in another shallow dish, and place the panko breadcrumbs in a third dish.
3. Dredge each prawn in the flour, shaking off any excess. Dip in the beaten eggs, then coat evenly in the panko breadcrumbs. Press the breadcrumbs lightly onto the prawns to help them adhere.
4. Heat vegetable oil in a deep frying pan or pot until it reaches 350°F (180°C).
5. Fry the prawns in batches for 2-3 minutes or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.
6. Serve the ebi furai hot with tonkatsu sauce or tartar sauce on the side for dipping.

Enjoy your crispy and delicious ebi furai!

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