Light and Crispy Fried Shrimp Print Email

(Japanese Ebi Furai)
This is a crispy fried shrimp on a skewer that nobody can resist – possibly the ultimate appetizer!

½ package Tempura Batter Mix, made according to directions
Or 1 cup flour
1 egg, lightly beaten
scant 3/4 cup water

1 pound large raw shrimp
1 cup panko breadcrumbs
canola or peanut oil for frying
pinches of fine sea salt - to taste
Kikkoman Ponzu sauce, East West Sweet or Spicy Ginger Dipping Sauce, or your favorite dipping sauce

Prepare tempura batter according to directions and skip the next step - or go onto the next step to make simply from scratch.

With a one cup measuring cup, measure flour into a medium bowl. In the same cup, add one egg and beat slightly, then add water to fill about 4/5 full and beat well. Stir liquids into flour, stirring just to moisten; the batter should be like a thin, lumpy pancake batter with bits of flour still showing – adjust with water or flour if needed. Over stirring will make the batter tough. Set aside. Heat oil for to 360 degrees for frying.

Peel and de-vein shrimp and slide a long toothpick or short wooden skewer from tail to head of shrimp. You can straighten one large shrimp out and keep it straight with the skewer, or curl the shrimp and skewer two curled shrimp side by side (best with small or medium shrimp).

Dip shrimp in batter, and then toss in panko crumbs. When several are ready, place into hot oil (360-380 degrees) – you can prop against the sides of your pan, or hold the shrimp with the stick – take care not to burn yourself! Fry shrimp quickly until golden brown, 1-2 minutes, and then drain on a rack or paper towels. Sprinkle hot shrimp with pinches of fine sea salt to taste.

Serve hot with Ponzu, East West Ginger Dipping Sauce, or your favorite dipping sauce.

– Chef Mick Rosacci and Sachiko Rosacci, -

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