Fried prawn

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Fried Prawn or 'ebi furai' (海老フライ） is a kind of deep fried cuisine popular in Japan. It is acknowledged by some to be a speciality dish of the city of Nagoya.

It is perhaps the most popular ingredient of Japanese bentos, with Fried Prawn Bentō (エビフライ弁当, ebi furai -) being a common menu item at bentō shops.

Usually Kuruma Ebi (Penaeus Japonicus) is used, but due to a decline in its cultivation, stores using Black Tiger Shrimp have become more numerous. Recently there have even been places that use Ise Ebi (Panulirus Japonicus). It is said that in 1900, as Tonkatsu and minced meat cutlets grew in popularity in Western food restaurants in Ginza, Tokyo, fried prawn—similar in nature—was invented.

These days, between one- and two-thirds of what are marketed as fried prawns are actually frozen, which increases manufacturers' profits. Farmed prawns are getting larger and fatter than ever due to the addition of various chemicals into the water.

[edit] Cooking

A prawn is straightened out flat, and a small incision along the back made. The digestive tract is then pulled out of this incision, for the tract tastes bitter.

The prawn is then prepared in a batter of wheat flour and beaten egg, and deep-fried in hot cooking oil.

After frying, the head is usually not taken off; some people prefer to eat the head, which becomes crispy.

[edit] Condiments

Fried prawns are often eaten with a choice of thick Worcester sauce, lemon juice or tartare sauce.

[edit] Derivatives

When made without bread flour and placed on a hot bowl of rice, this is called ebi-don (エビ丼, fried prawn and egg over rice).