There’s something incredibly comforting about biting into perfectly fried shrimp—crispy on the outside, tender and juicy inside. When I first made this Crispy Ebi Fry with Homemade Tartar Sauce Recipe, I was instantly hooked on how the flaky panko crumb gave way to velvety prawn meat, paired with a tart, creamy sauce that made every bite sing. It’s one of those dishes you find yourself craving again and again, whether for a casual weeknight or a special gathering.
You’ll notice the magic lies in a few simple techniques that keep things straightforward but yield seriously impressive results. From the careful prepping of the prawns to the homemade tartar sauce that balances richness with a hint of brightness, this recipe feels like a little love letter to classic comfort food with a twist.
Ready to make this Crispy Ebi Fry with Homemade Tartar Sauce Recipe your go-to? Let’s dive in, and I’ll walk you through every step so you get that perfect crunch and flavor, no stress.
🌟
Standout Details
Comfort meets flavor: Cozy, rich, and balanced.
Beginner-friendly: Clear steps built for real kitchens.
Flexible: Easy swaps for ingredients you already have.
Meal-prep happy: Stores well without losing texture.
Ingredient Breakdown
Black tiger shrimp (or large prawns): The star of the show—firm, sweet, and perfect for frying.
Panko breadcrumbs: Fluffy, crisp crumbs that create that signature crunch.
Japanese mayonnaise (Kewpie): Rich and umami-packed for the tartar sauce base.
Hard-boiled eggs: Adds creamy texture and mild savoriness to the tartar.
Onion: Finely diced for a subtle bite in the sauce.
Lemon juice: Brightens and balances the richness.
Cornstarch and flour: Helps the breadcrumbs stick and crisps the shrimp exterior.
Salt and pepper: Simple seasoning to enhance all flavors.
Fresh parsley: A tiny herbaceous hint in the tartar sauce.
Cooking oil: For deep frying—choose a neutral oil like vegetable or canola.
Before You Start
Before diving into frying, take a moment to prep all your ingredients—mise en place is your best friend here. Peel and devein your shrimp, get your dredging stations ready, and make the tartar sauce in advance to let the flavors mellow in the fridge. Heating your oil to exactly 190°C makes all the difference between a greasy or perfectly crisp fry—invest in a thermometer if you can—it’s a game-changer.
🛎️
Kitchen Setup
The tools that make Crispy Ebi Fry with Homemade Tartar Sauce Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.
How to Make Crispy Ebi Fry with Homemade Tartar Sauce Recipe
Make the tartar sauce: Start by halving your hard-boiled eggs, scooping out the yolks, and mashing them into a creamy base with Japanese mayo, lemon juice, sugar, parsley, salt, and pepper. Finely dice the egg whites and onion and fold them in for texture and sweetness. Chill it to let the flavors meld—trust me, the patience pays off.
Prep the prawns: Peel your shrimp but leave those tails intact for a nice handle when eating. Rub them with salt and cornstarch—it’s a simple trick to firm up the flesh and remove excess moisture, which means your coating sticks better and fries crispier. Rinse and pat dry thoroughly.
Score and shape the shrimp: Place them belly up and make shallow diagonal cuts about 1 cm apart down the body. This helps the prawns stay straight when frying and creates a beautiful texture. Folding and trimming the tail diagonally tidy up the look and make for easy eating.
Optional skewer step: Pushing soaked or oiled bamboo skewers through the shrimp is a neat hack to keep them flat and straight—especially if you’re frying multiple pieces. It’s a small detail that makes a big visual difference.
Set up your dredging station: Arrange your flour, whisked egg, and panko breadcrumbs on separate plates. I find pressing the panko firmly onto the shrimp gives that unbeatable crispy texture you want.
🎯
Cook Like a Pro
Heating your oil to a precise 190°C is key: too low, and the crust soaks up oil, too high and it browns too fast without cooking the prawn through. Listen for that initial loud bubble when frying—when it calms down, your shrimp are almost ready. Don’t overcrowd the pan; it lowers the oil’s temperature and affects texture.
Bread the prawns: Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat with panko. For extra crunch, double dip—egg and panko again. This double coating creates a thicker, crunchier crust while keeping the inside juicy and tender.
Fry to golden perfection: Carefully lower each prawn into the hot oil. You’ll see vigorous bubbling which will calm as the shrimp cooks through, about 2-3 minutes. When you get a light golden brown color, it’s time to remove and drain on a wire rack—avoid paper towels if you want to keep that crisp edge.
Remove skewers with care: If used, wait for the prawns to cool a bit before twisting the bamboo skewers out. This stops the crumb from tearing off and keeps each piece intact for serving.
Serve immediately: Crispy ebi fry is best enjoyed fresh and hot alongside that luscious homemade tartar sauce. The contrast between the crunchy shrimp and creamy sauce is irresistibly satisfying.
Flavor Variations for Crispy Ebi Fry with Homemade Tartar Sauce Recipe
Add a sprinkle of shichimi togarashi in the panko for a subtle spicy kick.
Swap lemon juice in the tartar sauce for yuzu if you want a citrus flavor that’s a little more exotic and fragrant.
Mix fresh dill or chives into the tartar sauce for a fresh herbaceous twist.
Try coating the prawns in a mixture of cornflakes and panko for an extra surprising crunch.
Top finished ebi fry with finely chopped nori (seaweed) flakes for an umami boost.
In the tartar sauce, swirl in some wasabi mayo for heat and depth that complements the fried shrimp.
Storage, Freezer & Reheat Tips
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer to revive crispiness.
Freezer: Freeze the breaded prawns on a baking sheet, then transfer to a zip-top bag for up to 1 month. Fry directly from frozen; cook a minute or two longer to ensure heat through.
Avoid microwave reheating for best texture; it makes the crumbs soggy and the shrimp rubbery.
Tartar sauce: Keep chilled in a covered container up to one week; it won’t freeze well due to the mayo base.
Crispy Ebi Fry with Homemade Tartar Sauce Recipe FAQs
Can I use other types of shrimp? Yes! Large, firm shrimp like white shrimp or jumbo prawns work well, but adjust frying time accordingly.
Why do I need to score the shrimp? Scoring helps keep the shrimp straight when frying and allows heat to penetrate evenly for tender results.
Can I make tartar sauce ahead of time? Absolutely—it actually tastes better after resting for a few hours as the flavors marry nicely.
What if I don’t have Japanese mayonnaise? Regular mayo works fine, but Kewpie adds a subtle umami sweetness that lifts the sauce.
Is double breading necessary? It’s optional, but it really amps up crunchiness if you love that extra texture.
There’s something incredibly comforting about biting into perfectly fried shrimp—crispy on the outside, tender and juicy inside. When I first made this Crispy Ebi Fry with Homemade Tartar Sauce Recipe, I was instantly hooked on how the flaky panko crumb gave way to velvety prawn meat, paired with a tart, creamy sauce that made every bite sing. It’s one of those dishes you find yourself craving again and again, whether for a casual weeknight or a special gathering.
You’ll notice the magic lies in a few simple techniques that keep things straightforward but yield seriously impressive results. From the careful prepping of the prawns to the homemade tartar sauce that balances richness with a hint of brightness, this recipe feels like a little love letter to classic comfort food with a twist.
Ready to make this Crispy Ebi Fry with Homemade Tartar Sauce Recipe your go-to? Let’s dive in, and I’ll walk you through every step so you get that perfect crunch and flavor, no stress.
🌟
Standout Details
Comfort meets flavor: Cozy, rich, and balanced.
Beginner-friendly: Clear steps built for real kitchens.
Flexible: Easy swaps for ingredients you already have.
Meal-prep happy: Stores well without losing texture.
Ingredient Breakdown
Black tiger shrimp (or large prawns): The star of the show—firm, sweet, and perfect for frying.
Panko breadcrumbs: Fluffy, crisp crumbs that create that signature crunch.
Japanese mayonnaise (Kewpie): Rich and umami-packed for the tartar sauce base.
Hard-boiled eggs: Adds creamy texture and mild savoriness to the tartar.
Onion: Finely diced for a subtle bite in the sauce.
Lemon juice: Brightens and balances the richness.
Cornstarch and flour: Helps the breadcrumbs stick and crisps the shrimp exterior.
Salt and pepper: Simple seasoning to enhance all flavors.
Fresh parsley: A tiny herbaceous hint in the tartar sauce.
Cooking oil: For deep frying—choose a neutral oil like vegetable or canola.
Before You Start
Before diving into frying, take a moment to prep all your ingredients—mise en place is your best friend here. Peel and devein your shrimp, get your dredging stations ready, and make the tartar sauce in advance to let the flavors mellow in the fridge. Heating your oil to exactly 190°C makes all the difference between a greasy or perfectly crisp fry—invest in a thermometer if you can—it’s a game-changer.
🛎️
Kitchen Setup
The tools that make Crispy Ebi Fry with Homemade Tartar Sauce Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.
How to Make Crispy Ebi Fry with Homemade Tartar Sauce Recipe
Make the tartar sauce: Start by halving your hard-boiled eggs, scooping out the yolks, and mashing them into a creamy base with Japanese mayo, lemon juice, sugar, parsley, salt, and pepper. Finely dice the egg whites and onion and fold them in for texture and sweetness. Chill it to let the flavors meld—trust me, the patience pays off.
Prep the prawns: Peel your shrimp but leave those tails intact for a nice handle when eating. Rub them with salt and cornstarch—it’s a simple trick to firm up the flesh and remove excess moisture, which means your coating sticks better and fries crispier. Rinse and pat dry thoroughly.
Score and shape the shrimp: Place them belly up and make shallow diagonal cuts about 1 cm apart down the body. This helps the prawns stay straight when frying and creates a beautiful texture. Folding and trimming the tail diagonally tidy up the look and make for easy eating.
Optional skewer step: Pushing soaked or oiled bamboo skewers through the shrimp is a neat hack to keep them flat and straight—especially if you’re frying multiple pieces. It’s a small detail that makes a big visual difference.
Set up your dredging station: Arrange your flour, whisked egg, and panko breadcrumbs on separate plates. I find pressing the panko firmly onto the shrimp gives that unbeatable crispy texture you want.
🎯
Cook Like a Pro
Heating your oil to a precise 190°C is key: too low, and the crust soaks up oil, too high and it browns too fast without cooking the prawn through. Listen for that initial loud bubble when frying—when it calms down, your shrimp are almost ready. Don’t overcrowd the pan; it lowers the oil’s temperature and affects texture.
Bread the prawns: Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat with panko. For extra crunch, double dip—egg and panko again. This double coating creates a thicker, crunchier crust while keeping the inside juicy and tender.
Fry to golden perfection: Carefully lower each prawn into the hot oil. You’ll see vigorous bubbling which will calm as the shrimp cooks through, about 2-3 minutes. When you get a light golden brown color, it’s time to remove and drain on a wire rack—avoid paper towels if you want to keep that crisp edge.
Remove skewers with care: If used, wait for the prawns to cool a bit before twisting the bamboo skewers out. This stops the crumb from tearing off and keeps each piece intact for serving.
Serve immediately: Crispy ebi fry is best enjoyed fresh and hot alongside that luscious homemade tartar sauce. The contrast between the crunchy shrimp and creamy sauce is irresistibly satisfying.
Flavor Variations for Crispy Ebi Fry with Homemade Tartar Sauce Recipe
Add a sprinkle of shichimi togarashi in the panko for a subtle spicy kick.
Swap lemon juice in the tartar sauce for yuzu if you want a citrus flavor that’s a little more exotic and fragrant.
Mix fresh dill or chives into the tartar sauce for a fresh herbaceous twist.
Try coating the prawns in a mixture of cornflakes and panko for an extra surprising crunch.
Top finished ebi fry with finely chopped nori (seaweed) flakes for an umami boost.
In the tartar sauce, swirl in some wasabi mayo for heat and depth that complements the fried shrimp.
Storage, Freezer & Reheat Tips
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer to revive crispiness.
Freezer: Freeze the breaded prawns on a baking sheet, then transfer to a zip-top bag for up to 1 month. Fry directly from frozen; cook a minute or two longer to ensure heat through.
Avoid microwave reheating for best texture; it makes the crumbs soggy and the shrimp rubbery.
Tartar sauce: Keep chilled in a covered container up to one week; it won’t freeze well due to the mayo base.
Crispy Ebi Fry with Homemade Tartar Sauce Recipe FAQs
Can I use other types of shrimp? Yes! Large, firm shrimp like white shrimp or jumbo prawns work well, but adjust frying time accordingly.
Why do I need to score the shrimp? Scoring helps keep the shrimp straight when frying and allows heat to penetrate evenly for tender results.
Can I make tartar sauce ahead of time? Absolutely—it actually tastes better after resting for a few hours as the flavors marry nicely.
What if I don’t have Japanese mayonnaise? Regular mayo works fine, but Kewpie adds a subtle umami sweetness that lifts the sauce.
Is double breading necessary? It’s optional, but it really amps up crunchiness if you love that extra texture.
