Ebi Fry

Method

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1. Devein the prawns and make 3 shallow cuts across the belly of each.

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2. Hold each prawn belly-down and press firmly along its length to straighten it. You will hear the fibres give.

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3. Season with the salt and pepper.

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4. Coat in flour, then egg, then panko, pressing the crumbs on.

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5. Mix the mayonnaise, chopped egg, gherkins, capers, onion and lemon juice for the tartare.

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6. Heat the oil to 180C.

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7. Fry the prawns in two batches for 2 minutes 30 seconds each, until pale gold.

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8. Drain on a rack.

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9. Serve at once with the tartare and lemon wedges.

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Chef’s Tips

• Three cuts and a firm press, or they curl.
• 180C and two and a half minutes — prawns need very little.
• Tails on, for something to hold.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• Shredded cabbage
• Steamed rice
• Miso soup

Storage & Reheating

Eat immediately. The coating softens within twenty minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.