Ebi Fry Bento Recipe

I’m super excited to share my new take on shrimp bento – I spent hours perfecting these crispy, crunchy shrimp with that perfect seasoning and when you add in lemon wedges, tonkatsu sauce and crunchy cabbage, it’s like a flavor party that you won’t wanna miss.

I love cooking Ebi Fry Bento because it gives me a balanced, protein rich meal. I use 10 large shrimp seasoned with salt and black pepper, dusted in flour, egg, and panko then deep fried in vegetable oil.

Served on steamed rice with cabbage, lemon wedges, tonkatsu sauce, pickled ginger.

Ingredients

Ingredient Quantities

• 10 large shrimp, peeled and deveined (keep the tails on for a nice look)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour for dusting the shrimp
• 1 large egg, beaten lightly
• 1 cup Japanese panko breadcrumbs
• About 2 cups vegetable oil for deep frying (you might need a bit more depending on your pan)
• 2 cups steamed rice for the bento base
• 1 cup shredded cabbage to serve on the side
• 3 to 4 lemon wedges for a bit of zing
• Tonkatsu sauce for dipping (adjust amount to your taste)
• A small serving of pickled ginger (optional, but it adds a nice contrast)

How to Make this

1. First, pat the shrimp dry and season them with the salt and black pepper.

2. Then lightly dust the shrimp with the all-purpose flour, making sure they get a nice coating.

3. Dip each shrimp in the beaten egg, letting the excess drip off before moving on.

4. Carefully coat the shrimp with the Japanese panko breadcrumbs so they have lots of crunch.

5. Heat about 2 cups of vegetable oil in a deep pan over medium heat until it’s hot enough for frying.

6. Fry the shrimp in small batches until they turn golden and crispy, then remove them and let them drain on some paper towels.

7. While the shrimp are frying, prepare your bento box by placing the 2 cups of steamed rice as the base.

8. Arrange the crispy shrimp on top of the rice, keeping their tails out for a pretty look.

9. Spread the shredded cabbage on the side of the bento box to add some freshness to your meal.

10. Serve everything with 3 to 4 lemon wedges, a side of tonkatsu sauce for dipping, and a small portion of pickled ginger if you like that extra zing.

Equipment Needed

1. A deep frying pan or heavy-bottomed saucepan for frying the shrimp in vegetable oil
2. Three shallow bowls—one for the all-purpose flour, one for the beaten egg, and one for the Japanese panko breadcrumbs
3. A pair of tongs or a slotted spoon for safely handling the shrimp while frying and removing them from the oil
4. A plate or wire rack lined with paper towels to let the fried shrimp drain off extra oil
5. A rice cooker or a pot with a lid for steaming the rice
6. A bento box for assembling and serving the final dish
7. A cutting board and a knife for slicing the cabbage and cutting the lemon into wedges
8. A small bowl for serving the tonkatsu sauce and, if you’re using it, the pickled ginger

FAQ

• Q: Can I prepare Ebi Fry Bento at home easily?
  A: Yeah, it’s pretty simple. Just follow the steps and you’ll be frying up shrimp like a pro in no time.
• Q: Do I have to use Japanese panko breadcrumbs?
  A: Not really, but panko gives the shrimp that extra crunch that really makes it awesome. Regular breadcrumbs work too if you dont have panko.
• Q: How do I ensure the shrimp stays crispy?
  A: The trick is to coat them evenly with flour, egg, and panko and make sure your oil is hot enough before frying. It helps a lot to pat the shrimp dry first too.
• Q: Can I use a different oil for frying?
  A: Sure, you can use oils like canola or peanut oil if thats whats available. Just make sure the oil can handle high temps for deep frying.
• Q: What if I want to make it less oily?
  A: You can drain the shrimp on a paper towel after frying and even lightly dab them with extra towel. This way, there will be less oil on the shrimp and bento rice.

Ebi Fry Bento Recipe Substitutions and Variations

• All-purpose flour: You can use rice flour or even cornstarch for a lighter coating on the shrimp.
• Japanese panko breadcrumbs: If you cant find panko, try lightly crushed cornflakes or regular bread crumbs for a different crunch.
• Vegetable oil: Canola oil or peanut oil works just as fine for deep frying if you’re out of veggie oil.
• Tonkatsu sauce: Mix equal parts ketchup and Worcestershire sauce as a quick homemade substitute.
• Pickled ginger: Fresh grated ginger mixed with a bit of vinegar can fill in nicely if you dont have the pickled version.

Pro Tips

1. When you’re dusting the shrimp with flour, make sure its totally dry first so the egg and panko stick better. Wet shrimp can make a messy coating, so pat ’em well before seasoning, ok?

2. Dont fry too many shrimp at once. Overcrowding that pan makes the oil temperature drop, which can lead to soggy shrimp instead of that perfect crispy crunch you’re after.

3. When dipping in the egg and then in the panko, let any extra egg drip off first. That way, the breadcrumbs stick in a nice even layer, but if you’re too sloppy, they might fall off after frying.

4. Keep an eye on that oil temperature while frying. If it gets too cool then the shrimp will absorb more oil and be heavy, but if its too hot they can burn on the outside and stay undercooked. A consistent heat is key to perfect shrimp every time.