Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter.
Popcorn shrimp
Popcorn shrimp is the name of several small shrimp
.
is a similar dish of peeled
crayfish-tail fritters rich of spices,
[
]
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pp281–283: Cajun popcorn with sherry wine sauce
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pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce
where shrimps could also be used as a substitute for crayfish.
Coconut shrimp
Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried.
Internationally
Japan
There are two popular deep-fried prawn dishes in Japan,
ebi tempura and
ebi furai. The difference is that tempura is battered, never breaded,
while
breaded deep-fries are called
furai.
Prawn cookings in Japan typically employ a straightening technique, by making several incisions on its belly side, then bend the prawn backwards to form straight prawns which they consider more appealing.
[Light version tendon with regular sauce:
]
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(excerpt re-arranged for comparison): Sauce: Dashi sources, water 200 mL, soy sauce 40 mL, mirin 40 mL, sugar 1 tsp. Boil water, add seasonings, soon remove from heat.
Ebi tempura
Ebi tempura or
ebiten is
tempura of prawn, with a light fluffy coat.
It is served as a main dish, with soy-based dipping sauce
[
]
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(excerpt re-arranged for comparison): Sauce: Dashi 120 mL, usukuchi soy sauce 20 mL, mirin 20 mL. Microwave them for 1–2 minutes
or salt.
It can also be made into other dishes such as:
Over noodles: tensoba and tempura udon,[Heavy version tendon:
]
(rough translation): Sauce (bulk): Dashi 300 mL, soy sauce 300 mL, mirin 300 mL, agedama 100 g. Simmer all for 40 minutes until liquid is reduced to half. Blend-in agedama .
than regular tempura dipping sauce.
Ebi furai
Ebi furai is a breaded and
Deep frying prawn dish, of darker and crunchy texture.
Traditionally kuruma ebi was used, but many stores have started using cheaper Penaeus monodon.[ ]
Ebi furai is a popular ingredient of Japanese bento,[
]
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An informal online consumer survey performed by in August 2017 with 4000 replies.
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Ebi furai ranked 4th in the most favorite bento items.
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Ebi furai was not in the 10 most frequently appearing bento items.
and ebi furai bentō is a common menu item in bentō products.[
]
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A keyword search on the SKU list from a user review site.
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All major convenience stores in Japan: 7-Eleven, Lawson, FamilyMart, Yamazaki, Ministop, sell products which contain keyword Ebi furai bentō.
Ebi furai became a specialty of the city of Nagoya due to a joke made by a popular Japanese tarento (celebrity) Tamori in the 1980s. He mocked Nagoya dialect by theorizing that Nagoyans would call ebi furai as ebi furyaa. Whilst this is false, it made people elsewhere to associate Nagoya with "ebi furyaa".[ (menu on the photos says "supersized ebi furiyaa")] and a visual hybrid with the pride of Nagoya: the Golden shachi.[
]
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direct link to photo of the golden shachihoko: [1]
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direct link to photo of shachihoko don: [2]
Other Japanese foods
is breaded and deep-fried
surimi (paste) of shrimp meat.
It differs from
ebi furai, which is a whole prawn.
Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp.
Korea
In
Korean cuisine, fried shrimp is known as
saeu-twigim (새우튀김). Along with
ojingeo-twigim (fried squid) and other
, it is a common
street food and a
(snack bar) item. It is also a common
anju (food accompanying alcoholic drinks) for
beer.
Philippines
Fried shrimp dishes in Philippine cuisine include
camaron rebosado (battered shrimp),
okoy (battered shrimp pancakes),
halabos na hipon (fried or boiled shrimp cooked in its own juices or
carbonated soda), and
nilasing na hipon (battered shrimp marinated in alcohol), 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 (ground soaked glutinous rice), mixed with calabaza, , or cassava and various vegetables like , , and green papaya. It is deep-fried into flat crispy pancakes and traditionally served with a vinegar-based dipping sauce.
See also
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List of deep fried foods
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List of Philippine dishes
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List of seafood dishes
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List of shrimp dishes
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Dishes containing fried shrimp
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Po' boy - sandwich originally from Louisiana
External links
