Crispy Ebi Fry with Lemon and Kewpie Mayo

Why You’ll Love This Recipe

• Ultra-crisp panko coating that stays light and shatteringly crunchy.
• Classic Japanese restaurant plating made simple for home kitchens.
• Two sauce options: bright, tangy Japanese tartar or quick Kewpie mayo.
• A complete bowl with rice, lemon, and refreshing finely shredded cabbage.

Grocery List

• Produce: Green cabbage, lemon, onion, parsley (or chives)
• Dairy: Eggs (for breading and tartar)
• Pantry: Large shrimp (16/20, fresh or frozen), panko breadcrumbs, all-purpose flour, Kewpie mayonnaise, dill pickles or cornichons, rice vinegar, neutral frying oil, kosher salt, white pepper

Full Ingredients

Shrimp

• 16 large shrimp (16/20 count), peeled and deveined, tails left on
• 1 tbsp sake (or dry sherry)
• 1/4 tsp kosher salt

Breading & Frying

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 1 tbsp Kewpie mayonnaise (to enrich the egg wash)
• 1 1/2 cups (75 g) panko breadcrumbs
• 4 cups (960 ml) neutral oil (canola, rice bran, or peanut), or enough for 1 1/2 inches depth
• Kosher salt and white pepper, to finish

Rice & Cabbage

• 3 cups cooked Japanese short-grain rice (about 1 1/2 cups uncooked)
• 3 cups very finely shredded green cabbage (about 1/4 medium head)
• Ice water, for crisping cabbage

Japanese Tartar Sauce (optional but recommended)

• 1/2 cup (120 g) Kewpie mayonnaise
• 1 hard-boiled egg, finely chopped
• 2 tbsp very finely minced onion (rinse under cold water and pat dry)
• 2 tbsp finely chopped dill pickles or cornichons
• 1 tsp rice vinegar
• 1 tsp fresh lemon juice
• 1/2 tsp sugar
• Pinch kosher salt and white pepper

To Serve

• 1 lemon, cut into wedges
• Extra Kewpie mayonnaise (optional) for drizzling or dipping
• Finely chopped parsley or chives (optional garnish)

Step-by-Step Instructions

Step 1: Cook rice and crisp the cabbage

Cook the short-grain rice according to package or rice cooker directions so it is ready when the shrimp are fried. For a refreshing crunch, soak the finely shredded cabbage in a bowl of ice water for 5 minutes. Drain well and pat dry with paper towels. Keep chilled until serving.

Step 2: Prep and straighten the shrimp

Peel and devein the shrimp, keeping the tails attached for classic ebi fry presentation. On the belly side of each shrimp, make 4 shallow crosswise cuts through the flesh (do not cut all the way through). Gently press along the length of the shrimp until it stays straight—this prevents curling during frying. Toss with sake and salt; rest for 10 minutes, then pat completely dry.

Step 3: Set up the breading station

Place flour in one shallow bowl. In a second bowl, beat the eggs and whisk in 1 tbsp Kewpie mayonnaise until smooth and glossy. Add panko to a third bowl. Line a tray with parchment and set a wire rack nearby for draining after frying.

Step 4: Bread the shrimp and chill

Working one at a time, dredge shrimp lightly in flour (tap off excess), dip in the egg mixture, and coat thoroughly with panko, pressing gently so the crumbs adhere without compacting them. For extra crunch, you can double-coat: dip once more in egg and again in panko. Arrange on the tray and refrigerate for 10 minutes to help the coating set.

Step 5: Fry until crisp and golden

Heat 1 1/2 inches of oil in a heavy pot to 350°F/175°C. Fry shrimp in 2–3 batches without crowding, 2–3 minutes per batch, turning once, until deep golden brown and the shrimp are opaque and just cooked through (145°F/63°C internal temperature). Transfer to the wire rack to drain and season lightly with salt while hot. Return the oil to 350°F/175°C between batches.

Step 6: Stir together Japanese tartar sauce

While the shrimp fry, mix Kewpie mayonnaise, chopped egg, minced onion, chopped pickles, rice vinegar, lemon juice, sugar, and a pinch of salt and white pepper. Taste and adjust acidity or salt. Chill until serving.

Step 7: Plate and serve

Spoon a bed of hot rice into bowls. Add a fluffy mound of shredded cabbage. Arrange the ebi fry on top, add lemon wedges, and serve with a ramekin of Japanese tartar sauce or a squeeze of Kewpie mayo. Enjoy immediately while the coating is audibly crisp.

Pro Tips

• Score and press the shrimp so they fry straight—this gives even browning and a tidy presentation.
• Whisking a little Kewpie into the egg wash helps panko cling in airy layers that fry extra crisp.
• Chill breaded shrimp for 10 minutes to set the crust and reduce shedding in the oil.
• Maintain 350°F/175°C oil; too cool and the coating absorbs oil, too hot and it browns before the shrimp cook.
• Soak minced onion for tartar in cold water to tame harshness without losing crunch.

Variations

• Air-Fryer Ebi Fry: Mist breaded shrimp with oil and cook at 400°F/205°C for 6–8 minutes, turning halfway, until golden and cooked through.
• Spicy Yuzu-Kewpie: Stir 1 tsp yuzu kosho or 2 tsp sriracha into 1/4 cup Kewpie for a quick kick.
• Ebi Fry Sando: Tuck 2–3 shrimp, shredded cabbage, and tartar between soft milk bread slices for a crispy sandwich.

Storage & Make-Ahead

Japanese tartar can be made up to 2 days ahead; keep refrigerated. Bread raw shrimp up to 6 hours ahead and refrigerate uncovered. To freeze, place breaded raw shrimp on a sheet pan until solid, then store in a freezer bag up to 1 month; fry from frozen at 350°F/175°C for 3–4 minutes. Leftover fried shrimp reheat best in a 375°F/190°C oven or air fryer for 8–10 minutes until crisp; avoid microwaving. Keep shredded cabbage cold and dry so it stays crisp.

Nutrition (per serving)

Approx. 720 calories; 30 g fat; 78 g carbohydrates; 32 g protein; 3 g fiber; 920 mg sodium. Includes 1 bowl rice, 4 shrimp, cabbage, lemon, and about 2 tbsp tartar. Values are estimates.