Fried prawns with shichimi mayo

By: Tim Anderson
From: JapanEasy
Serves: 4
Photographer: Laura Edwards

Many restaurants in the UK erroneously sell this dish as ‘prawn katsu’, which is wrong and stupid because katsu means ‘cutlet’. In Japan ‘prawn katsu’ is a kind of prawn (shrimp) patty, breaded and deep-fried like a schnitzel – the prawns themselves, given the same treatment, are simply called ebi furai: fried prawns. But I guess that doesn’t sound Japanese enough, or something. Anyway, it doesn’t really matter how Japanese they are, or what they’re called. They’re just delicious, simple as that.

Ridiculously not difficult

Ingredients

Quantity	Ingredient
16-20	tiger prawns (shrimp), shelled and deveined, (leave the tails on, and heads, if you like)
	salt
	plain (all-purpose) flour, as needed
2	eggs, beaten
200g	panko breadcrumbs
	oil, for frying
2 teaspoons	Shichimi togarashi
150g	mayonnaise
1	little gem lettuce, cut into quarters

Method

To keep the prawns from curling up as they cook, slice across their underside in a series of shallow cuts. Season them with a little salt, then dredge in flour, then the beaten eggs, and finally the panko.
These can be shallow-fried or deep-fried. If shallow-frying, heat about 3 mm oil in a frying pan (skillet) over a medium-high heat, and cook the prawns for about 2–3 minutes on each side.
If you’re deep-frying, pour enough oil into a very deep, wide saucepan (or pot) to come no higher than halfway up the sides. Heat the oil to 190ºC and cook the prawns for 4–5 minutes. Drain on kitchen paper.
Stir the shichimi togarashi into the mayonnaise. To serve, prop the prawns up against the lettuce, and dollop the mayo on the side.

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Fried prawns with shichimi mayo

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