Ebi Fry 231kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 02608
cooking time 40 minutes
comment Ebi fry is a breaded and deep-fried prawn. It is served with tartar sauce or Worcestershire sauce. It is a familiar dish at home as well in restaurants.
image Plump prawn covered with crisply-deep-fried batter is served with low-calorie tartar sauce mixed with yogurt.
Prawns (25 g per prawn) 6
Sake a little more than 1 tsp
Pepper to taste
Flour as needed
Egg as needed
Fresh bread crumbs as needed
Oil as needed
(A) Boiled egg 1/2
(A) Onion 25 g
(A) Yellow bell pepper
Not essential, if not available.
25 g
(A) Vinegar a little less than 1 tsp
(A) Mayonnaise 2 tsp
(A) Plain yogurt
Not essential, if not available.
2 tbsp
(A) Salt 0.4 g

Shell and devein the prawns. Make 3 to 4 slits on the stomach side and straighten them by pressing on the back side. Sprinkle with the sake and pepper. Cut the lemon into wedges. Cut the stems off the tomatoes and cut each into four wedges.

Cut the lettuce into julienne strips (sen-giri), chop the boiled egg, dice the onion and cut the yellow bell pepper into small pieces (mijin-giri).

Cook the onion and the yellow bell pepper in a non-stick frying pan. When the vegetables are tender, sprinkle the vinegar over them and then mix in the egg, the mayonnaise, the yogurt, and the salt and pepper to make the tartar sauce.

Lightly flour the prawns and then dip them in the beaten egg. Dredge them in the bread crumbs and deep fry in the oil at 180oC until golden brown. Place the lettuce, the tomato wedges and the prawns on a plate and serve with the (3) tartar sauce and the lemon wedges.

technique Prepare the prawn by making slits and stretch the back so that it will not get bent when deep-fried.
  1. Shell and devein the prawns. Make 3 to 4 slits on the stomach side and straighten them by pressing on the back side. Sprinkle with the sake and pepper. Cut the lemon into wedges. Cut the stems off the tomatoes and cut each into four wedges.
  2. Cut the lettuce into julienne strips (sen-giri), chop the boiled egg, dice the onion and cut the yellow bell pepper into small pieces (mijin-giri).
  3. Cook the onion and the yellow bell pepper in a non-stick frying pan. When the vegetables are tender, sprinkle the vinegar over them and then mix in the egg, the mayonnaise, the yogurt, and the salt and pepper to make the tartar sauce.
  4. Lightly flour the prawns and then dip them in the beaten egg. Dredge them in the bread crumbs and deep fry in the oil at 180oC until golden brown. Place the lettuce, the tomato wedges and the prawns on a plate and serve with the (3) tartar sauce and the lemon wedges.