---Ebi Fry---While my brother pampered my hungry stomach full of pinoy foods during our vacation in the Philippines, I thought of doing the works in the kitchen even for just one day lol! Maybe they won't let us stay there anymore in the next few years for a visit lol! My brother and I went to the public market or the so-called tiangge ( palengke )where we bought 2 kilos bigger prawns
for the Ebi Fry for dinner, the others are for grilling and gambas for our pulutan during the night. Some Ebi Fry lovers puts sauces on them but a simple homemade tartar sauce can also be perfect accompaniment to shrimps or seafoods. Just boil some eggs, peel the boiled eggs, chop the boiled egg and put them in a bowl, add mayonaise then salt and peper to taste. You can add parsley on top if you want to. I only made on what's in the kitchen for the simplier tartar sauce.
You may add pickles and onions for the tartar sauce if you want more. Enjoy!
---you can also "double dip" some eggs and panko to "double the size" of the prawn. after the 1st dipping of flour, egg then panko, dip again the breaded shrimp to egg and panko---
---fresh from the wet market (tiangge)--Ebi Fry Ingredients:
15 Large Shrimps
1 cup Panko ( japanese bread crumbs )
1/2 cup Flour
2 Eggs
Oil for deep frying
How To Make The Ebi Fry:
1: Peel the shrimp and make a incisions on the stomach side so that it stays straight
2: Put flour on shrimp lighty
3: Dip the shrimp in beaten egg
4: Cover the shrimp with panko
5: Deep fry shrimps in a 170 degree C until brown
6: Drain and set aside
7: Arrange platter and serve while still hot.
For Food trippers join us here. Chibugan na!!! \(^0^)/
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