Japanese cuisine · Fish & Seafood

Ebi Furai

Straightened jumbo prawns breaded in panko and deep-fried, served with an egg-and-cucumber tartar sauce.

Ingredients · for 4 servings

• 16 large prawns
• 100 g flour
• 2 eggs
• 150 g panko breadcrumbs
• 150 g mayonnaise
• 2 hard-boiled eggs
• 1/2 cucumber
• 1 tbsp lemon juice
• 1 l oil for frying
• Salt, pepper

Instructions

1. Peel the prawns down to the last tail segment, devein and score the underside crosswise three or four times; then flatten each prawn with the back of your hand so it stays straight.
2. For the tartar sauce, finely chop the hard-boiled eggs, deseed and finely dice the cucumber, and stir together with the mayonnaise, lemon juice, salt and pepper; chill.
3. Season the flour with salt and pepper, whisk the raw eggs and have the panko ready.
4. Hold the prawns by the tail, coat in flour, dip in egg and press into the panko – keeping the tail free of coating.
5. Heat the oil to 175 °C and fry the prawns in two batches for 2–3 min. each until the coating is evenly golden brown, then drain on paper towels.
6. Arrange the prawns upright side by side on a platter and serve immediately with the cold tartar sauce.