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.