Ebi Furai (Breaded Fried Prawns) with Tartare Sauce
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Ingredients
- 500 g raw tiger prawns, peeled
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 300 ml vegetable oil
- 4 tbsp mayonnaise
- 2 gherkins
- 1 lemon
Method
- 1
Pat the prawns dry and straighten each by making 2-3 shallow cuts along the underside.
- 2
Coat each prawn in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds). Fry the prawns in batches for 2-3 minutes until deep golden and cooked through.
- 4
Drain on kitchen paper.
- 5
Finely chop the gherkins and mix with the mayonnaise for the tartare sauce.
- 6
Serve the prawns with the tartare sauce and lemon wedges.
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