|category||SeafoodSee the Related Food Category Page|
|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|
|Fresh bread crumbs||as needed|
|(A) Boiled egg||1/2|
|(A) Onion||25 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.
|technique||Prepare the prawn by making slits and stretch the back so that it will not get bent when deep-fried.|