Name: Recipe of Ebi Furai
Total time: 60 min
Yield: 4
Ingredients: 500g tiger shrimp; ½ lemon, squeeze the water; ½ tsp salt; ½ tsp pepper; 1 tsp garlic powder; 200 ml of water, for Wet Batter; 150g breadcrumbs; 200g all-purpose flour; 200g sago flour; 2 tsp garlic powder; 2 tsp baking powder; 1 tsp chicken powder; 2 tsp salt; ½ tsp nutmeg powder; 1 tsp pepper; Mayonnaise; Chili sauce

CATEGORY

medium

japanese

seafood

halal

Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

Ebi Furai is a popular dish in Japanese cuisine and is enjoyed as an appetizer or a main course in many Japanese restaurants. “”

Easy to cook and delicious Recipe of Ebi Furai .

This mouthwatering dish is all about good times and great flavors. With the finest ingredients and a sprinkle of kitchen creativity, our Ebi Furai is a culinary adventure you won't want to miss. Ebi Furai is a Japanese dish consisting of shrimp that is breaded and deep-fried to a crispy, golden-brown perfection. Ebi Furai is a variation of tempura, a popular Japanese cooking technique where ingredients are coated in a light batter and fried until they are crisp and tender. Large shrimp, such as tiger shrimp or prawns, are cleaned and slashed to create a straight shape, and also marinated in special seasonings. Then, the shrimp are coated in a mixture of dry and wet batter to create a crisp skin layer. The breaded shrimp are deep-fried in hot oil until they become crispy and turn a golden color. The frying process is relatively quick to ensure that the shrimp remain tender and juicy inside. Ebi Furai is a popular dish in Japanese cuisine and is enjoyed as an appetizer or a main course in many Japanese restaurants. Its delicious combination of crispy outer coating and succulent shrimp inside makes it a favorite among seafood lovers and fans of fried dishes.

YIELDS 4 serving(s)

TOTAL TIME 60 minute(s)

Ingredients

500g tiger shrimp
½ lemon, squeeze the water
½ tsp salt
½ tsp pepper
1 tsp garlic powder
200 ml of water, for Wet Batter
150g breadcrumbs

Dry Batter

200g all-purpose flour
200g sago flour
2 tsp garlic powder
2 tsp baking powder
1 tsp chicken powder
2 tsp salt
½ tsp nutmeg powder
1 tsp pepper

Complementary

Mayonnaise
Chili sauce

Steps

Begin by cleaning the shrimp. Make a shallow cut along the back to remove any black residue. Slice the underside of the shrimp's belly to straighten its body, as shown in the photo. Marinate the shrimp in a mixture of lemon juice, salt, pepper, and garlic powder, and leave it for 15 minutes.

DRY BATTER: Combine all the Dry Batter ingredients (see the recipe). WET BATTER: Take 200 grams of the Dry Batter and add 200 ml of water, stir until it thickens. Also, have some breadcrumbs ready.

Start by placing the shrimp into the Dry Batter. Ensure that the tail part does not touch with either the dry or wet batter to maintain its shape when served.