Ebi Fry with Tartare Sauce

Experience the delightful flavors of Ebi Fry with Tartare Sauce, a Japanese-inspired dish that combines crispy fried shrimp with a tangy tartare sauce. This recipe involves coating succulent shrimp in a crunchy breading and frying them to golden perfection. The tartare sauce, infused with tangy lemon and savory spices, adds a creamy complement to the crispy texture of the shrimp. It's a feast for both the eyes and the palate. Perfect as an appetizer or a main course, this dish brings a taste of Japan to your table. With a balanced mix of spices and citrus, the ebi fry is flavorful yet light. The dish is beautifully adorned with fresh vegetables, making it as visually appealing as it is tasty. Whether for a family dinner or a weekend treat, Ebi Fry with Tartare Sauce is sure to impress your guests with its exquisite balance of flavors.

Ingredients

Main Ingredients:

Tiger shrimp (unpeeled)
3 eggs
2 pickles
1 small onion
1/2 lemon
4 teaspoons mayonnaise
Flour
Breadcrumbs
Potato starch
Parsley

Spices:

Salt
Pepper

For Garnish:

Tomato
Chinese cabbage
Lemon slice
Parsley

Preparation Time

Total Time: 40 minutes

Step-by-Step Instructions

Boil and Chop Eggs: Start by boiling 2 of the eggs until hard-boiled. Once cooled, chop them finely and set aside.
Prepare Onions: Finely chop the small onion and soak it in ice water for about 3 minutes to reduce its sharpness. Drain and set aside.
Mix Tartare Sauce: Combine the chopped eggs, soaked onions, mayonnaise, juice of 1/2 lemon, chopped pickles, chopped parsley, a pinch of salt, and pepper in a bowl. Mix well and refrigerate.
Prepare Chinese Cabbage: Slice the Chinese cabbage and soak in cold water. After about 5 minutes, drain and arrange it nicely on a serving plate.
Clean Shrimp: Remove the heads, legs, and shells from the shrimp, leaving the tails intact. Cut a shallow triangle at the end of the tail.
Devein Shrimp: Use a skewer to carefully remove the dark vein running along the back of each shrimp.
Coat Shrimp: Soak shrimp in water mixed with potato starch for a few minutes, then rinse thoroughly.
Score and Season: Lightly score the shrimp diagonally with a knife. Season with salt and pepper.
Bread Shrimp: Prepare a batter by beating the remaining egg with water and a little salt. Dredge shrimp first in flour, then in the egg mixture, and finally coat in breadcrumbs.
Frying: Heat oil in a pan. When sufficiently hot, fry the breaded shrimp until golden brown and crispy.
Dry: Remove the shrimp and place them on paper towels to drain excess oil.
Garnish: Decorate the plate with slices of tomato, lemon, and additional parsley for a fresh, colorful presentation.
Serve: Enjoy your ebi fry with a generous serving of tartare sauce and a side of garnished vegetables.

Tips

Substitutions: If you're out of potato starch, cornstarch is a great alternative.
Freshness: Ensure the shrimp are fresh to maintain the best flavor and texture.
Oil Temperature: Keep an eye on the oil temperature to avoid burning the shrimp.

Nutritions

Calories: Approx. 320 per serving
Protein: 22g
Fats: 18g
Carbs: 20g

Variations

For a spicy kick, add a dash of chili powder to the breadcrumb mixture.
To make it gluten-free, swap regular breadcrumbs with gluten-free breadcrumbs.

Serving Suggestions

Pairing: Serve your ebi fry with a light salad or coleslaw for a refreshing side.
Dipping Sauce: Besides tartare, try serving with a soy sauce and wasabi mixture for an extra flavor dimension.

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