Resep Udang Goreng Tepung (Ebi Furai)

Name: Resep Udang Goreng Tepung (Ebi Furai)
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 9 oz Shrimp, large size; 1 pieces Lime, take the juice; black pepper: 1/4 tsp; Salt: pinch; Egg whites: 2 eggs; Salt: pinch; All-purpose flour: 3 tbsp; to taste Coarse bread flour (bread crumbs)

Ebi furai, a popular Japanese dish of fried shrimp, is a staple in Nagoya and often found in bento boxes. It requires larger shrimp, not small ones.

📊 Medium 🍽 10 servings 👁 7

Ingredients

10 servings

9 oz Shrimp, large size
1 pieces Lime, take the juice
1/4 tsp black pepper
Salt: pinch
2 eggs Egg whites
Salt: pinch
3 tbsp All-purpose flour
to taste Coarse bread flour (bread crumbs)

Instructions

Peel the shrimp shells, leaving the tails. Split the back of the shrimp, remove the black dirt, wash thoroughly.
Cover with lime juice, salt and ground pepper. Leave it for 15 minutes in the refrigerator.
Wipe the shrimp dry with kitchen tissue. Slice the shrimp's belly, being careful not to break it. Then turn the shrimp's body over, press its back until you feel a crackling sound. This is a sign that the shrimp veins have broken, allowing the shrimp to remain straight when fried.
Beat egg whites and salt, as a shrimp dipping agent.
Take 1 shrimp, coat in all-purpose flour, dip in egg, roll again in all-purpose flour, dip again in egg.
Then roll in coarse breadcrumbs, dip again in egg and finally roll in coarse breadcrumbs. This repeated coating of flour aims to produce shrimp that look thick.
Heat a lot of oil. Fry the shrimp until golden yellow.
Lift and drain. Serve warm with sauce and mayonnaise.
Make sure your hands are clean and dry when coating the shrimp with breadcrumbs. If your hands are wet it will make the process more difficult and cause the flour to clump in your hands.