Jodie’s Ebi Fry

• • 12 large prawn, deveined
  • 1 cup panko breadcrumb
  • 1/4 cup flour
  • 1 egg, beaten
  • *oil for deep frying

For tartar sauce

• 1 egg, boiled and finely chopped
• 2 tbsp finely minced onion
• 2 tbsp finely minced pickle
• 4 tbsp mayonnaise
• salt and pepper
• shredded cabbage *optional

Remove heads and shells from shrimp without removing tails.

Make a few incisions on the stomach side of shrimp and lightly press the back of shrimp to straighten.

Cut the edge of shrimp tails and remove dirt using a knife.

Dry shrimp on paper towels. Dust shrimp in flour lightly. Dip the shrimp in egg. Coat the shrimp with panko.

Heat oil for deep frying in a deep pan to about 180C. Fry breaded shrimp until brown and drain.

Mix all the ingredients for tartar sauce in a small bowl. Adjust the flavour with salt and pepper.

Place ebi fry and shredded cabbage or your favourite vegetables on plates and top with tartar sauce just before eating.