Assalamu’alaykum, Muslim readers.
Actually, my first post about Ebi Furai is here. Finally, I post with my own photos with the real natural lighting. Thanks to my big bro camera.
150 grams| shrimps
1/2 teaspoon | salt
1/4 teaspoon | pepper
150 grams| wheat flour
1 | egg
1 teaspoon | chopped dried/fresh parsley
100 grams | bread crumbs/panko
oil for fry
Mix the flour, pepper, salt in a separate container, mix well.
Beat the egg and put together with the parsley.
Clean the shrimp, remove the skin and its head, leaving the tail.
Take a shrimp, then cut off-slices (cut with a knife but not until the end).
Then coat the shrimp in flour mixture until blended and then dip into egg (do this process 1-2 times to your like).
Finally, after dip into egg, coat with bread crumbs.
Fry (low heat) until golden browned.
Serve with chili sauce.
Tips: Cook shrimps at the same day you buy the shrimps. Fresh shrimps has nice orange tail. The longer you keep shrimp in the refrigerator, the more the tail will turn black. If you want to keep shrimps in refrigerator, keep them in a well-sealed storage (so they can’t affect other things in refrigerator) with minimum water and put some lemon or citrus with them. Then, if you want to use them, make sure that you don’t have block ice on them.
I’ve just realized something. If you make your own bread crumbs, you can mix it with the parsley in the making of your bread crumbs instead of mix the parsley with the egg when you are about to fry the shrimps. But, in this cooking’s time, I just wanna try with the egg, so I’ll know the difference.
(This is me at May 24, 2013) Ah, I found a way to coat the shrimp with parsley nicely. So, the coating steps are parsley, flour, egg, and breadcrumb. It’s better than mix the parsley with egg. And if you notice, in my first post about Ebi Furai is here, I used only egg white. I think it’d better to use the whole egg, there will be no left over yolk.
PS: If you wanna use the picture(s) here, please link to this post. Have a nice day!