Recreate the "Ebi Katsu" from the popular restaurant "Hyakunen Tei" that's trending on Instagram! Plump shrimp, crispy coating, and the exquisite flavor of perilla leaves are a perfect match. The secret to its deliciousness lies in the preparation and double-coating. This authentic recipe, with its luxurious appearance, is also recommended for Christmas and year-end feasts.
Ingredients
Main Ingredients (2 servings)
- Shrimp 20 tails
- Perilla Leaves 4 leaves
- All-purpose flour (for dredging) (as needed)
- Panko Breadcrumbs (as needed)
- Egg 1
- Water 2 tbsp
Seasonings
- Salt and Pepper (to taste)
- Salt (to taste)
Steps
- Remove the devein from 20 shrimp, peel, and remove the tails.
- In a bowl, combine the peeled shrimp, water, salt, and all-purpose flour. Massage to clean. Then, rinse thoroughly with water and pat dry with paper towels.
- Place the shrimp flat on a surface and press down from the top to break the sinews. [This is the key!] Breaking the sinews will prevent the shrimp from bending and ensure they cook straight.
- Evenly coat the surface of the shrimp with all-purpose flour (as needed). [This is the key!] Coating with flour will prevent the shrimp from sticking together.
- Remove the stems from 4 perilla leaves and place them on top of the flour-coated shrimp.
- Insert bamboo skewers into the tip and tail of the shrimp with the perilla leaves to secure their shape. [This is the key!] This prevents them from losing their shape while frying and helps the shrimp stay together.
- In a bowl, whisk 1 egg. Add 2 tbsp water and 3 tbsp all-purpose flour and mix well to create a batter.
- Season the shrimp with bamboo skewers inserted with salt and pepper (to taste).
- Spread panko breadcrumbs (as needed) on a tray. Dip the shrimp into the batter, drizzling extra batter over the top to secure the perilla leaves. Shake off excess batter, then coat with panko breadcrumbs.
- For extra volume, dip the shrimp in batter and panko breadcrumbs a second time (double-coat). [This is the key!] Double-coating creates a sturdy crust and makes it more satisfying to eat.
- Pour about 2cm (approx. 1 inch) of oil into a frying pan and heat over medium heat to 170°C (340°F).
- Once the oil is hot, carefully add the shrimp and fry one side for 2 minutes.
- Flip and fry the other side for another 2 minutes. Fry for a total of approximately 4 minutes until golden brown. Remove from the pan and drain on a wire rack.
- After draining the oil, carefully twist and remove the bamboo skewers.
- Cut into about 3 equal pieces for easy eating and arrange on a plate.
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