Ebi Fry Curry Recipe

Ebi Fry Curry is a comforting Japanese dish that combines crispy breaded shrimp (ebi fry) with a creamy, fragrant Japanese curry, served over a bed of hot white rice. The combination of crispy shrimp and mild, slightly sweet and spicy curry sauce makes this a family favorite. Easy to prepare at home, it will delight lovers of authentic Japanese cuisine.

Prep Time

20 minutes

Cooking Time

25 minutes

Servings

4

Category

Salted

Kitchen

Japanese

Ingredients

• 12 large shrimp, peeled and deveined
• 50 g flour
• 1 beaten egg
• 100 g panko (Japanese breadcrumbs)
• Vegetable oil for frying
• Salt
• Pepper
• 1 medium onion, minced
• 2 carrots, sliced into rounds
• 2 potatoes, diced
• 400 ml water
• 1 cube of Japanese curry roux (or Japanese curry paste)
• 1 tablespoon vegetable oil
• 1 tablespoon of rehydrated nori or wakame seaweed strips
• Hot cooked white rice
• Parsley or chives for garnish (optional)

Directions

1. Season the shrimp with salt and pepper.
2. Dip them in flour, then in beaten egg, then in panko to coat them well.
3. Heat the oil to 340–360°F and fry the shrimp for 2–3 minutes on each side until golden brown and crispy. Drain on paper towels.
4. Heat the oil in a saucepan and sauté the onion until translucent.
5. Add the carrots and potatoes and sauté for 2–3 minutes.
6. Add the water and bring to a boil. Simmer for 15 minutes until the vegetables are tender.
7. Add the Japanese curry cube or paste and mix well until the sauce is smooth.
8. Add the seaweeds the sauce 2–3 minutes before the end of cooking so that it absorbs the curry flavor.
9. Serve hot white rice in a bowl or deep plate.
10. Top with vegetable and seaweeds curry.
11. Arrange the breaded shrimp on top.
12. Garnish with a few extra strips of seaweed or parsley/chives.