is a deep fried dish popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city ofNagoya. A popular ingredient of Japanese bento, Fried Prawn Bentō is a common menu item at bentō shops. Traditionally Kuruma Ebi was used, but since a decline in its cultivation, many stores have started using black tiger shrimp and Ise Ebi. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the Western food restaurants of Ginza and Tokyo. Each prawn is straightened out flat, and a small incision made along its back. The gritty tasting digestive tract is then pulled out of this incision. The prawn is then coated with flour, beaten egg and Japanese breadcrumbs Panko in that order, and deep-fried in hot cooking oil. The head is usually removed before cooking. However, if the prawn is fresh enough, it may be cooked and served whole. Some people prefer to eat the head, which becomes crispy. Fried prawns are often eaten with a choice of thick Worcester sauce, Hoisin sauce, lemon juice or tartare sauce.
Ebi-don - the prawns are brushed with egg only, and placed on top of a bowl of hot rice.
Ebi furai is acknowledged as one of Nagoya's specialty foods mainly due to a joke made by the popular Japanese tarentoTamori about ebi furai being called ebi furyaa in the Nagoya dialect. Whilst this term did not exist in the Nagoya dialect prior to his joke, as foreign loan words generally do not change in Japanese dialects, it led a large portion of his audiences to believe that this was an extant variant used in the Nagoya area.
Korea
In Korean cuisine, fried shrimp is known as saeu-twigim. Along with ojingeo-twigim and other twigims, it is a common street food and a bunsikjip item. It is also a common anju for beer.
Philippines
Fried shrimp dishes in Philippine cuisine include camaron rebosado, okoy, halabos na hipon, and nilasing na hipon, among others. Camaron rebosado is a deep-fried battered shrimp typically served with sweet and sour sauce. It is made by peeling large shrimp and marinating it in a mixture of calamansi juice, salt, and black pepper. It is then coated with a batter made from egg, flour, and corn starch before deep frying. Okoy is another native Filipino deep-fried dish that typically use small unshelled shrimp. The batter is uniquely traditionally made from galapong, mixed with calabaza, sweet potatoes, or cassava and various vegetables like carrots, onions, and green papaya. It is deep-fried into flat crispy pancakes and traditionally served with a vinegar-based dipping sauce.
