Ebi Furai

Ebi Furai — panko-coated deep-fried tiger prawns — is one of Japan's most beloved yoshoku (Western-influenced) dishes, with a cloud-light, shatteringly crisp crust encasing succulent, butterflied prawns. It is served with a tangy tonkatsu sauce and shredded cabbage, a format that originated in Nagoya, which is now famous across Japan for its exceptional version.

Serves: 4

Ingredients

Prawns

• 12 large tiger prawns (about 600g / 1¼ lb), peeled and deveined, tails intact
• ½ tsp fine sea salt
• ¼ tsp white pepper

Coating

• 60g (½ cup) plain flour
• 2 large eggs, beaten
• 120g (2 cups) Japanese panko breadcrumbs
• Vegetable oil, for deep-frying (about 1 litre / 4 cups)

To serve

• ¼ white cabbage, finely shredded
• Tonkatsu sauce
• Japanese mustard (karashi)
• Lemon wedges

Instructions

1. Butterfly each prawn: make a deep cut along the belly without going all the way through. Press flat. Make 3–4 small nicks on the inside curve to prevent curling during frying.
2. Season prawns with salt and white pepper.
3. Set up a three-stage coating station: flour in one tray, beaten egg in a bowl, panko in a third tray.
4. Coat each prawn in flour, shaking off excess; dip in egg; then press firmly into panko to fully coat.
5. Heat oil in a deep heavy pot to 170°C (340°F). Fry prawns in batches of 3–4 for 2–3 minutes until golden and cooked through. Drain on a wire rack.
6. Serve immediately over shredded cabbage with tonkatsu sauce, karashi, and lemon wedges.

Cook's Notes: The nicks on the belly are essential — without them, prawns curl tightly in the oil. Press the panko on firmly with your palms for a thick, even crust. Ebi Furai is best eaten within 5 minutes of frying while the crust is at peak crunch.