00:13Hello, it's Yuto from sudachirecipes.com. In today's video, I'm going to show you how
00:19to make Japanese fried shrimp heavy fry with homemade tart sauce. Right, let's look at the
00:28ingredients first. For tartar sauce, we need 1 eighth of white onion, 2 peeled hard boiled
00:38egg, it's about 10 minutes of boiling, 4 tablespoons of mayonnaise, preferably Japanese
00:46style mayonnaise, 1 tablespoon of lemon juice, 2 teaspoons of sugar, 1 pinch of salt, a pinch
00:56of black pepper, a pinch of parsley. And for every fry, 4 to 6 tiger prawns, or similar
01:06large prawns, which is about 160 grams, and 4 to 6 bamboo skewers, which is optional. I'll
01:16use these to stop prawns being bent while cooking. 2 pinches of salt, 1 teaspoon of cornstarch,
01:251 egg, 30 grams of flour, 50 grams of panko breadcrumbs, oil for deep frying. First, take your 1 eighth
01:39of onion and very finely dice it. Feel free to use the food processor to get extra fine, which
01:46would be nicer. Take your 2 boiled eggs and cut them into halves. Scoop the yolks out into a medium
02:08-sized bowl.
02:18add 4 tablespoons of mayonnaise, add 4 tablespoons of mayonnaise, 2 teaspoons of sugar, 1 tablespoon
02:38lemon juice, 1 teaspoon of lemon juice, a pinch of black pepper, and a pinch of salt, and a pinch
02:55of dry parsley to the egg yolks. Mix everything together, mashing up the egg yolks as you mix and
03:06incorporate it into the rest of the sauce.
03:13With a sharp knife, finely dice the egg whites. Cut it as small as you can. Don't use a food
03:20processor
03:21for this part as the egg white will lose its texture. Add the diced onion and egg whites to the
03:39sauce and mix well.
03:42Set aside in the fridge, ready for later. For best results, serve after 30 minutes.
04:13Now we are going to prep the prawns.
04:19First, deshell your prawns leaving the tail on and remove the veins.
04:24I'm very sorry but I forgot to film the process so these prawns here are already deshelled and deveined.
04:32Put the prawns in a bowl with 2 pinches of salt and a teaspoon of cornstarch and rub it over
04:40the surface of the prawns.
04:41The salt is to dehydrate them so they fry better and the cornstarch helps clean them out.
05:06After a few minutes, run the prawns under cold running water to rinse off the salt and cornstarch.
05:14You will notice how clean they become.
05:33Dry them off with kitchen paper and transfer them to your chopping board.
05:52Next, we are going to cut the tails. Place the shrimp on its side and with the tail folded in
06:00half and trim it diagonally.
06:04The pointy tip should be cut off and be the shorter part of the diagonal.
06:10Turn the prawns so the underbelly is facing up and make diagonal incisions along the whole body.
06:17The incisions should be about 1cm apart and go about half way through the prawn.
06:28Lay the prawns straight down. Push the bamboo skew through the middle of the body lengthways.
06:36This is how Ebby Fry keeps its straight shape.
06:42And that makes the dish look extra nice.
06:47Heat up your oil to 190 degrees Celsius which is 375 degrees in Fahrenheit in a pot or pan that
07:00is deep
07:01enough to cover the prawns. Arrange three dishes, one with flour, one with a whisked egg and one with
07:10pankled breadcrumbs. Cook the prawn with flour first. This will help the egg stick to the shrimp.
07:25Next, roll the prawn in the whisked egg until covered.
07:37Lastly, roll the prawn in the pankled breadcrumbs until well covered.
07:57Place the prawns in the hot oil and fry until golden brown. When you first place the prawns in the
08:04oil,
08:05it will bubble loudly. You know the prawns is cooked all the way through when the bubbling is not so
08:12noisy or intense. But prawns cook pretty quickly so you can tell mostly from the golden colour.
08:20So what is Ebby Fry? Ebby Fry is basically a deep fried shrimp that is caught in flour,
08:28egg and pankled breadcrumbs just like tonkatsu. The history of Ebby Fry is uncertain but some theory
08:36go all the way back to early 20th century by creating different versions of tonkatsu or menchikatsu,
08:44which is deep fried means meat. When cooking at home, black tiger prawns or king prawns are commonly used,
08:53but bigger and more expensive types of prawns are used in restaurants sometimes.
09:01To be very honest, up until this moment, I believed that Ebby Fry was my regional dish,
09:07which is a Nagoya region, but apparently that's just a myth.
09:14Apparently, the myth comes from a time when people in Nagoya called this dish Ebby Fryer on national TV.
09:22From then, it was widely believed that people from Nagoya always say Ebby Fryer and so many people
09:30started to think this dish is from Nagoya. Lots of restaurants took advantage of this belief
09:37and made it one of the city's specialties. For your information, people in Nagoya never really
09:44called it Ebby Fryer. That's the truth.
10:05Put the prawns on a wire rack and allow any excess oil to drip off. Remove the screws carefully by
10:13twisting
10:13slowly and pulling them out. Be very careful as they will be very hot.
10:20Serve up your fresh, hot and crispy Ebby Fryer with homemade tartar sauce.
10:29Thank you very much for watching today's video. If you want to check out the written version of this
10:34recipe, the link is in the description below. If you liked this video, please like and subscribe.
10:42Have a good day everyone. I'll see you in the next video.
10:45Hey.
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