Ebi Furai (Japanese Breaded Prawns)
Big prawns in a crunchy panko crust, fried until golden and served with shredded cabbage, lemon and tartare sauce.
- Time35 min
- LevelEasy
- Costabout £1.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the mayonnaise, cornichons and lemon juice for the tartare sauce. In another bowl mix the ketchup, Worcestershire sauce and soy sauce for the dipping sauce.
- 2
Pat the prawns dry. Make 3 shallow cuts on the belly of each and press flat to stop them curling. Season with the salt and pepper.
- 3
Set up 3 plates: flour, beaten egg and panko. Coat each prawn in flour, shake off, dip in egg, then press firmly into the panko.
- 4
Heat the oil in a deep pan to 170C, or until a panko crumb sizzles and floats at once.
- 5
Fry the prawns in 2 batches for 2 to 3 minutes until deep golden and crisp, and the prawns are pink all through. Drain on kitchen paper.
3 min - 6
Pile the cabbage on plates with the prawns and lemon wedges. Serve straight away with both sauces.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.