Preparing Ebi Furai: Japanese Deep-Fried Shrimp

Ebi Furai, or Japanese deep-fried shrimp, is a popular dish known for its crispy exterior and succulent shrimp inside. It’s a delicious appetizer or main course that’s loved by many. 

Ebi Furai, or Japanese deep-fried shrimp, is a dish that exemplifies the fusion of traditional Japanese culinary techniques with Western influences. Its history can be traced back to Japan’s encounters with foreign cultures and the subsequent incorporation of new ingredients and cooking methods.

Western Influence and Tempura Roots

The origins of Ebi Furai can be linked to Japan’s introduction to frying techniques through tempura. Tempura, a Japanese dish of battered and deep-fried seafood and vegetables, was inspired by Portuguese missionaries who came to Japan in the 16th century. The Portuguese brought with them the concept of frying, and tempura evolved from this interaction. Tempura became a popular cooking method in Japan, celebrated for its light and crispy batter.

Modernization and Adaptation

As Japan opened up to the world during the Meiji period (late 19th to early 20th century), there was a growing influence of Western culture and cuisine. Western-style cooking, including frying, began to make its way into Japanese culinary practices. Ebi Furai emerged during this period as a Japanese take on the concept of battered and fried dishes.

Evolving Seafood and Taste Preferences

Japan’s abundant seafood resources and fishing culture played a significant role in the popularity of Ebi Furai. Shrimp, or “ebi” in Japanese, was an ideal candidate for frying due to its size and texture. The crispy coating of Ebi Furai contrasts with the succulent shrimp within, creating a pleasing textural experience.

Post-War Modernization and Popularity

Ebi Furai gained further traction after World War II when Japan underwent rapid modernization and Westernization. The dish’s appeal lay in its ability to provide a familiar yet distinctly Japanese comfort food. Ebi Furai became a popular choice in restaurants and cafes, both as an appetizer and a main course.

Cultural Significance and Popularity

Today, Ebi Furai is a beloved dish enjoyed in various settings, from casual eateries to more upscale restaurants. Its popularity spans generations, making it a dish that resonates with people of all ages. Its simple yet flavorful profile, along with its textural contrast, continues to make it a sought-after delicacy.

Variations and Regional Touches

While the core concept of Ebi Furai remains consistent, there are regional and individual variations that showcase the diversity of Japanese cuisine. Some versions might include additional seasonings or coatings, such as panko breadcrumbs for extra crunch.

Ebi Furai’s history is a testament to Japan’s culinary adaptability and its embrace of both traditional techniques and global influences. The dish’s evolution from tempura roots to a beloved modern delicacy highlights the dynamic nature of Japanese cuisine and its ability to blend old and new, local and foreign elements.

Serves 6

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Ingredients:

• 1.5 pounds (675g) large shrimp, peeled and deveined, tails intact
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Japanese panko breadcrumbs
• Vegetable oil, for deep frying
• Lemon wedges, for serving
• Chopped parsley or green onions, for garnish (optional)

For the Dipping Sauce:

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon lemon juice

Preparation:

1. Prepare the Dipping Sauce:

1. In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, and lemon juice. Mix well to create a tangy dipping sauce. Adjust the ingredients to taste. Set aside.

2. Preparing the Shrimp:

1. Pat the shrimp dry with paper towels. This helps the coating adhere better.
2. Lightly season the shrimp with salt and pepper.

3. Breading the Shrimp:

1. Set up a breading station with three shallow dishes. Fill one with flour, another with beaten eggs, and the third with panko breadcrumbs.
2. Coat each shrimp in flour, shaking off excess. Dip it into the beaten eggs, allowing excess to drip off. Then coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
3. Place the breaded shrimp on a baking sheet lined with parchment paper. Allow them to rest for a few minutes to set the coating.

4. Deep-Frying the Shrimp:

1. In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
2. Carefully lower a few breaded shrimp into the hot oil using tongs or a slotted spoon. Don’t overcrowd the pot.
3. Fry the shrimp in batches until they are golden brown and crispy, about 2-3 minutes per batch.
4. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain excess oil.

5. Serving:

1. Arrange the crispy Ebi Furai on a serving platter.
2. Garnish with chopped parsley or green onions if desired.
3. Serve with lemon wedges and the prepared dipping sauce on the side.

6. Enjoy:

1. Dip the Ebi Furai into the tangy dipping sauce or squeeze some fresh lemon juice over the shrimp.
2. Enjoy the delightful combination of crispy texture and succulent shrimp.

Ebi Furai is a wonderful dish that captures the essence of Japanese cuisine with its crispy coating and tender shrimp inside. Serve it with steamed rice and a side salad for a complete meal, or enjoy it as an appetizer with friends and family.

Nutritional Values per 100 grams (Approximate):

• Calories: Approximately 220 – 250 calories
• Protein: Approximately 15 – 18 grams
• Total Fat: Approximately 10 – 12 grams
• Saturated Fat: Approximately 2 – 3 grams
• Cholesterol: Approximately 140 – 160 milligrams
• Sodium: Approximately 250 – 300 milligrams (mainly from the breadcrumbs and potential seasoning)
• Carbohydrates: Approximately 20 – 25 grams
• Fiber: Approximately 1 – 2 grams
• Sugar: Approximately 1 – 2 grams

Nutritional Content for the Dipping Sauce

Here’s an estimated breakdown of the nutritional values for the sauce per 100 grams. Keep in mind that these values are approximate and can vary based on the specific brands of ingredients used and variations in portion sizes:

Nutritional Values per 100 grams (Approximate):

• Calories: Approximately 100 – 120 calories
• Protein: Approximately 1 – 2 grams
• Total Fat: Approximately 0 – 1 gram
• Saturated Fat: Approximately 0 grams
• Cholesterol: Approximately 0 – 5 milligrams (depending on the ketchup used)
• Sodium: Approximately 2500 – 3000 milligrams (mainly from soy sauce and Worcestershire sauce)
• Carbohydrates: Approximately 25 – 30 grams
• Fiber: Approximately 0 – 1 gram
• Sugar: Approximately 20 – 25 grams

These values are rough estimates based on the ingredients and quantities provided in the recipe. Keep in mind that the nutritional content can vary based on the specific brands and types of ingredients used, as well as the exact amounts of sugar and lemon juice added.

Please note that these values are rough estimates and can vary based on factors such as the amount of oil absorbed during frying, the size of the shrimp, and variations in the ingredients used.