Ebi Fry

Instructions

1. Prepare the shrimp
   Make 3-4 shallow cuts on the belly side of each shrimp to prevent curling during cooking. Gently straighten each shrimp and season with salt and pepper.
2. Set up breading station
   Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. This creates an assembly line for efficient breading.
3. Bread the shrimp
   Holding each shrimp by the tail, dredge in flour and shake off excess. Dip into beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded shrimp on a plate and repeat with remaining shrimp.
4. Heat the oil
   In a deep, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a cooking thermometer to ensure proper temperature. The oil should be about 2 inches deep.
5. Fry the shrimp
   Carefully place 4-5 breaded shrimp into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes until golden brown and crisp. The shrimp will float when done. Remove with a slotted spoon and drain on paper towels.
6. Prepare the serving plate
   Arrange shredded cabbage on serving plates. Place the fried shrimp on top or beside the cabbage. Add lemon wedges on the side for squeezing over the shrimp.
7. Serve with condiments
   Serve immediately with small dishes of tonkatsu sauce and Japanese mayonnaise for dipping. The shrimp should be eaten while hot and crispy for the best texture and flavor.