February 11, 2011

Ebi Fries/エビフライ

Today, all of a sudden, my daughter said she wanted to have ebi fries (prawns breaded and deep fried). She said she liked the tartar sauce that comes with the ebi fries served as part of school lunches at her elementary school.

So, I decided to make ebi fries for supper tonight. I went shopping to buy some frozen prawns. Luckily, I got a pack of 24 "white ebi" for 580 yen.

I dusted each ebi with wheat flour.

Then, I added two eggs and some water in the bowl containing the flour. I beat the eggs thoroughly. This is a trick I learned recently.

This way, you can coat each ebi with panko (Japanese bread crumbs) thoroughly.

The ebi are ready for deep-frying.

I pan-fried the beaten egg-and-flour mixture with some oil.

My daughter asked if I would post about these ebi fries on my blog, and I said yes. She asked me to take a photo of her plate.

Shredded cabbage, three ebi fries, french fries, home-made tartar sauce, and some of the pan-fried egg mixture.

Ebi fries and tartar sauce really go very well together.


Yangsze said...

I love ebi fry but always thought it was too much trouble to do at home. You make it look so easy and delicious! What do you do with the left-over deep frying oil afterwards?

Hiroyuki said...

YSC: Tonkatsu (and beef katsu, chicken katsu, etc.) are relatively easy to make because the meat does not require much preparation. Ebi fries are less easy to make because the prawns require some preparation (de-veining, making several cuts on the belly to prevent the prawn from curling, cutting off the end of the tail and removing moisture to prevent oil splatter, etc.). I find korokke (Japanese croquette) troublesome to make because I have to peel potatoes, cook them, and mash them.

What do I do with the oil?
Check out this post:
I rarely dispose of used oil!