RecipeEbi Furai

Deep-fried Prawns

Ingredients

8 prawns with head still attached


Salt to taste


Vegetable oil for deep-frying


Lettuce


4 cherry tomatoes


1 lemon

Coating: flour


beaten egg (1 or 2 eggs)


bread crumbs

Sauce: 80 g chopped onion


1 or 2 roughly chopped boiled egg


20 g chopped pickles


1/3 cup mayonnaise


salt and pepper

Directions

1Shell the prawns and de-vein but don’t remove the tail. (Remove the back vein using the point of a knife.) Cut off the edge of the tail and remove the moisture from the tail by pressing down and drawing the back of a knife across the tail.

2Make a few slashes on the underside of the prawn and straighten out the body. Pat dry and season with salt.

3Sprinkle salt over the chopped onion. Wrap the onion in cloth (a bleached cotton dishtowel or paper towels) and gently squeeze to remove some of the juice. Put it in water, gently squeeze again, rinse and then squeeze out the excess moisture.

4Put the onion in a bowl with the roughly chopped boiled egg, chopped pickles, mayonnaise, salt and pepper, and mix.

5Dust the prawns with flour and, holding the head and the tail, dip in the beaten egg, and then coat with breadcrumbs. Apply minimal pressure to coat the prawn.

6Heat the oil to 170 degrees. First, holding the tail, dip the head in the oil for about 20 seconds until it looks crispy because this part needs a longer time to cook. Then, deep-fry the entire prawn until golden on the outside and cooked through. Drain off any excess oil.

7Serve with vegetables and sauce. They also taste good with cabbage.

Tips
Tips:

The oil level should be to only half the pan height. To test the temperature of the oil, drop in a few pieces of breadcrumbs and, if they quickly rise to the surface, the temperature is OK. Don’t put too many prawns in the pan at one time to keep the temperature even. (Less than half a panful is recommended.)
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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