What is
ジャンボ海老フライ?

ジャンボ海老フライ (Jumbo Ebi-Fry) is a Japanese dish consisting of large, crispy, deep-fried prawns coated in panko breadcrumbs. It's a popular item in Japanese cuisine often enjoyed with a side of tartar sauce or lemon for added flavor.

Origins & History

The dish is a variation of the traditional Japanese dish 'Ebi-Fry', which has been influenced by Western cooking techniques and introduced to Japan during the Meiji era. It has since become a beloved staple in Japanese households and is commonly served in restaurants and bento boxes.

Taste & Texture

The dish has a satisfying crunch from the panko coating, a tender and juicy shrimp inside, and a balanced flavor that excels with the acidity of the lemon or the creaminess of the tartar sauce.

Ingredients

海老 (Shrimp)

Fresh or frozen jumbo shrimp, deveined and peeled, which provide the primary protein for the dish.

パン粉 (Panko breadcrumbs)

Japanese-style breadcrumbs that are light and airy, giving the shrimp its signature crispy texture.

小麦粉 (Wheat Flour)

Used for dredging the shrimp before coating them in panko.

卵 (Egg)

Beaten eggs are used to help the panko adhere to the shrimp.

塩 (Salt)

Enhances the flavor of the shrimp.

胡椒 (Pepper)

Adds a mild spiciness to the dish.

油 (Oil)

Usually vegetable oil, used for deep-frying the shrimp.

This item may contain the following allergens:

Gluten

Shellfish