If you like shrimp, this recipe is for you. It’s a double-dose of shrimp in that the breading is small, dried shrimp. We use dried shrimp (“sakura-ebi” in Japanese) in some Japanese recipes, such as fried rice and okonomi-yaki, and it really works for this recipe, too.
There’s not really a lot to making the recipe. Note that I used comparably large, dried shrimp (see photo), as opposed to the tiny, dried shrimp (other photo). I do recommend using the smaller shrimp, as the larger ones—even when chopped—seem a bit too big for this application.
Despite the photos, this is not a Korean recipe, though Korean cuisine often calls for dried shrimp.
Enjoy!
What you’ll need
- However many large shrimp you want to make—thawed, peeled and deveined
- Salt and pepper
- About 0.75 cups flour
- 2 eggs, beaten (number of eggs, dependent on how many shrimp you’re cooking)
- 1 or 2 oz. of sakura-ebi
- Neutral oil for deep-frying
- Lemon wedges (optional)
What to do
In whatever cooking vessel you’re using, begin heating the cooking oil to 350 degrees F. Season the large shrimp with salt and pepper.
While the oil is heating, put the flour in a shallow dish, the beaten eggs in a different small dish, and the sakura-ebi in a third small dish. For each shrimp: 1) dredge in flour, shaking off the excess, 2) dip into the beaten egg, 3) roll the shrimp in the sakura-ebi before putting it on a plate.
When all the shrimp are encrusted and your oil has reached cooking temperature, add the shrimp to the oil, one at a time. Depending on how many you’re making, you may have to do this in multiple batches, so don’t crowd the cooking vessel. Fry for a few minutes, until golden brown. When done, remove to a paper-towel-lined plate or a rack to drain.
Serve with optional lemon wedges and your favorite dipping sauce.
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