Ebi Fry / Shrimp Katsu
A handful of years ago, while traveling through Japan, I stumbled into a tiny katsu-ya tucked in Akihabara. There was no English name on the front and no English menu inside. The space was small, the menu even smaller, and the focus was crystal clear. Using Google Translate and a lot of pointing, I figured
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Shrimp
- 1 tbsp Cornstarch, for Cleaning Shrimp
- 2 slices Shokupan
- Oil, For Frying
- 2 Eggs
- 2 tbsp Water
- 1/4 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/3 cup Ketchup
- 1/4 cup Worcestershire Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Low Sodium Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Apple Sauce
Instructions
- 1
Prep the Shrimp:
- 2
Use the largest shrimp you can find. Peel and devein, leaving the tail intact. To remove the vein, slide a skewer or toothpick under the back near the tail, pinch, and pull it out. Add shrimp to a bowl with cornstarch and toss to clean, then rinse thoroughly under cold water. Pat the shrimp until completely dry. (For straight ebi fry, cut shallow slits along the belly side and gently press to break the muscle fibers. This prevents curling.)
- 3
Make the Batter:
- 4
Whisk together eggs, water, flour, and salt until smooth. The batter should be loose enough to lightly coat the shrimp without being thick or heavy. Add a little more water if needed to loosen up the batter
- 5
Prepare the Panko:
- 6
For fresh panko, trim crusts from shokupan and cut into pieces. Pulse briefly in a food processor until fluffy and coarse
- 7
Fry the Shrimp:
- 8
Dip each shrimp into the batter, letting excess drip off, then coat generously in panko. Heat neutral oil to 350F and fry shrimp for 2 to 3 minutes until golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain
- 9
Make the Tonkatsu Sauce:
- 10
Mix ketchup, Worcestershire sauce, oyster sauce, low-sodium soy sauce, brown sugar, and applesauce until smooth. This sauce can be made ahead and refrigerated
- 11
Serve:
- 12
Serve ebi fry over finely shredded cabbage with steamed rice, a citrus wedge, and tonkatsu sauce on the side. Enjoy!