Fried shrimp#Ebi furai

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Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter.

Popcorn shrimp

File:2016-07-07. Red Lobster. (27653546223).jpg

Popcorn shrimp is the name of several small shrimp fritters.{{Cite encyclopedia|title=Shrimp and Prawns|encyclopedia=The Oxford encyclopedia of food and drink in America|year=2004|publisher=Oxford University Press|location=New York|url=https://archive.org/details/oxfordencycloped0000unse_c7e6/page/488/mode/1up|access-date=2021-08-18|url-access=registration|editor-last=Smith|editor-first=Andrew F.|edition=1|volume=1|page=488|language=en|isbn=0195175514|lccn=2003024873}} Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices,{{Cite encyclopedia|title=Cajun popcorn with sherry wine sauce|encyclopedia=Chef Paul Prudhomme's Louisiana Kitchen|last=Prudhomme|first=Paul|year=1984|publisher=William Morrow and Company|location=New York|url=https://archive.org/details/chefpaulprudhomm00prud_2/page/281/mode/1up|access-date=2021-08-16|author-link=Paul Prudhomme|pages=281–283|language=en|isbn=0-688-02847-0}}

pp281–283: Cajun popcorn with sherry wine sauce
pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce

where shrimps could also be used as a substitute for crayfish.

Coconut shrimp

File:Coconut shrimp with a sweet chili sauce.jpg]]

Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried.

Internationally

= Japan =

There are two popular deep-fried prawn dishes in Japan, ebi tempura and ebi furai. The difference is that tempura is never breaded,{{Cite web|url=https://gurunavi.com/en/japanfoodie/2017/03/best-japanese-fried-food.html|title=Battle of the Best Japanese Fried Foods|at=Ebi Furai vs Tempura Ebi|date=2017-03-01|access-date=2021-08-18|website=Gurunavi.com|archive-url=https://web.archive.org/web/20210817174058/https://gurunavi.com/en/japanfoodie/2017/03/best-japanese-fried-food.html|archive-date=2021-08-17|url-status=live|language=en}} while breaded deep-fries are called furais. Prawn cookings in Japan typically employ a straightening technique, by making several incisions on its belly side, then bend the prawn backwards to form straight prawns which they consider more appealing.Light version tendon with regular sauce: {{Cite web|url=https://www.nhk.or.jp/dwc/recipes/detail/446.html|title=Ten Don [Tempura Rice Bowl]|date=2019-01-18|access-date=2021-08-18|website=NHK World-Japan|last=Yukimasa|first=Rika|archive-url=https://web.archive.org/web/20190911032710/https://www.nhk.or.jp/dwc/recipes/detail/446.html|archive-date=2019-09-11|url-status=live|publisher=NHK|language=en}}

(excerpt re-arranged for comparison): Sauce: Dashi sources, water 200 mL, soy sauce 40 mL, mirin 40 mL, sugar 1 tsp. Boil water, add seasonings, soon remove from heat.

== Ebi tempura ==

File:つな八盛り付け (25086067202).jpg

{{Nihongo||海老天ぷら|Ebi tempura}} or ebiten is tempura of prawn, with a light fluffy coat. It is served as a main dish, with soy-based dipping sauce{{Cite web|url=https://www.nhk.or.jp/dwc/food/recipe/beginners_30082.html|title=Shrimp and vegetable tempura|access-date=2021-08-18|website=NHK World|last=Nozaki|first=Hiromitsu|archive-url=https://web.archive.org/web/20210819061732/https://www.nhk.or.jp/dwc/food/recipe/beginners_30082.html|archive-date=2021-08-19|url-status=live|publisher=NHK|language=en}}

(excerpt re-arranged for comparison): Sauce: Dashi 120 mL, usukuchi soy sauce 20 mL, mirin 20 mL. Microwave them for 1–2 minutes or salt. It can also be made into other dishes such as:
Over noodles: tensoba and tempura udon,{{Cite web|url=https://matcha-jp.com/en/1604|title=Udon And Soba - 10 Varieties You Have to Try When You Visit Japan!|date=2017-10-22|access-date=2021-08-18|website=MATCHA|last=k_yamamuro|at=2. Tempura Soba / Tempura Udon|language=en}} but dishes with these names not necessarily contain prawns. They may be tempura of other ingredients.
On a bowl of steamed rice: tendon (tempura donburi). In one version, the tempura is dipped in a sauce before serving. This sauce is considerably thick and sweeterHeavy version tendon: {{Cite web|url=https://www.kyounoryouri.jp/recipe/18700_%E3%81%88%E3%81%B3%E5%A4%A9%E4%B8%BC.html|title=Ebi tendon|script-title=ja:えび天丼|date=2013-07-18|access-date=2021-08-18|website=Minnano kyōno ryōri|last=Sōtome|first=Tetsuya|archive-url=https://web.archive.org/web/20210225050239/https://www.kyounoryouri.jp/recipe/18700_%E3%81%88%E3%81%B3%E5%A4%A9%E4%B8%BC.html|archive-date=2021-02-25|url-status=live|publisher=NHK|language=ja}}
(rough translation): Sauce (bulk): Dashi 300 mL, soy sauce 300 mL, mirin 300 mL, agedama 100 g. Simmer all for 40 minutes until liquid is reduced to half. Blend-in agedama {{Interp|to add a heavier texture}}.

than regular tempura dipping sauce.

Tenmusu: a rice ball snack (onigiri) topped with a shrimp fritter.{{Cite web|url=https://www.nagoya-info.jp/en/gourmet/?s_genre%5B%5D=29/|title=Tenmusu|access-date=2021-08-18|website=Nagoya City Guide|publisher=Nagoya convention & visitors bureau|language=en}}

== Ebi furai ==

File:Ebi Fry 003.jpg

{{Nihongo||海老フライ or エビフライ|Ebi furai}} is a breaded and deep-fried prawn dish, of darker and crunchy texture.

Traditionally kuruma ebi was used, but many stores have started using cheaper black tiger shrimp.{{Cite web|url=https://japantoday.com/category/national/food-mislabeling-scandal-spreads-to-department-stores?comment-order=popular|title=Food mislabeling scandal spreads to department stores|date=2013-11-06|access-date=2021-08-18|website=JapanToday|language=en}} It is thought that ebi furai was created around 1900 along with similar dishes such as tonkatsu in the Western food restaurants of Tokyo.{{Cite web|url=http://nagoya-meshi.jp/cms/wp-content/themes/nagoyameshi/nagoyameshi/en/item13.html|title=13. Ebi-furai|date=2020-03-31|access-date=2021-08-18|website=Nagoya-meshi|archive-url=https://web.archive.org/web/20200208005616/http://nagoya-meshi.jp/cms/wp-content/themes/nagoyameshi/nagoyameshi/en/item13.html|archive-date=2020-02-08|url-status=live|publisher=Nagoya Meshi Promotions Council|language=en}}

Ebi furai is a popular ingredient of Japanese bento,{{Cite web|url=https://www.sbfield.co.jp/press/20170818-11275/|script-title=ja:新学期からのお弁当におすすめ！最新の人気冷凍食品は何？定番のおかずは？|date=2017-08-18|access-date=2021-08-18|website=Softbrain Field Co. Ltd.|archive-url=https://web.archive.org/web/20210818025700/https://www.sbfield.co.jp/press/20170818-11275/|archive-date=2021-08-18|url-status=live|at=■入っているとうれしいおかずは|language=ja|trans-title=Bento items. Which frozen foods are most popular? What sides most frequently appear?}}

An informal online consumer survey performed by reward websites in August 2017 with 4000 replies.
Ebi furai ranked 4th in the most favorite bento items.
Ebi furai was not in the 10 most frequently appearing bento items.

and {{nihongo||海老フライ弁当 or エビフライ弁当|ebi furai bentō}} is a common menu item in bentō products.{{Cite web|url=https://mognavi.jp/do/tag/product?keyword=%E3%82%A8%E3%83%93%E3%83%95%E3%83%A9%E3%82%A4%E5%BC%81%E5%BD%93&searchTarget=product&displayTypeKbn=&displayLargeCategoryCode=00&displayMiddleCategoryCode=00&brandId=&storeId=&slug=fried_shrimp&sort=0&sortOrder=01|script-title=ja:search result for "エビフライ弁当"|access-date=2021-08-18|website=Mognavi|archive-url=https://web.archive.org/web/20210818033548/https://mognavi.jp/do/tag/product?keyword=%E3%82%A8%E3%83%93%E3%83%95%E3%83%A9%E3%82%A4%E5%BC%81%E5%BD%93&searchTarget=product&displayTypeKbn=&displayLargeCategoryCode=00&displayMiddleCategoryCode=00&brandId=&storeId=&slug=fried_shrimp&sort=0&sortOrder=01|archive-date=2021-08-18|url-status=live|language=ja|trans-title=products tagged #ebifurai}}

A keyword search on the SKU list from a user review site.
All major convenience stores in Japan: 7-Eleven, Lawson, FamilyMart, Yamazaki, Ministop, sell products which contain keyword Ebi furai bentō.

Ebi furai became a specialty of the city of Nagoya due to a joke made by a popular Japanese tarento (celebrity) Tamori in the 1980s. He mocked Nagoya dialect by theorizing that Nagoyans would call ebi furai as ebi furyaa. Whilst this is false, it made people elsewhere to associate Nagoya with "ebi furyaa".{{Cite web|url=https://www.aichi-now.jp/en/SearchFoods/category?s_foodkeyword%5B%5D=27|title=Ebi-furai|access-date=2021-08-18|website=Aichi Now|archive-url=https://web.archive.org/web/20210816172651/https://www.aichi-now.jp/en/SearchFoods/category?s_foodkeyword%5B%5D=27|archive-date=2021-08-16|url-status=live|publisher=Aichi Prefecture|language=en}} Restaurants in Nagoya took the opportunity by offering inventions such as dishes actually named ebi furyaa,{{Cite web|url=https://soranews24.com/2014/11/13/big-shrimp-for-dinner-foods-greatest-oxymoron-taken-to-its-most-moronic-level/|title=Big shrimp for dinner! Food's greatest oxymoron taken to its most moronic level|date=2014-11-13|access-date=2021-08-18|website=SoraNews24|last=Miller|first=KK|language=en}} (menu on the photos says "supersized ebi furiyaa") and a visual hybrid with the pride of Nagoya: the Golden shachi.{{Cite web |date=2021-05-15 |script-title=ja:お宝ちゃん |trans-title=Gem channel |url=https://tv-aichi.co.jp/otakarachan/archive/ |url-status=live |archive-url=https://web.archive.org/web/20210817080358/https://tv-aichi.co.jp/otakarachan/archive/ |archive-date=2021-08-17 |access-date=2021-08-17 |website=Aichi Television Broadcasting |at=click-open the folded section labelled "2021年5月15日放送地元の人にこそ食べてほしい “しゃちほこグルメ” |language=ja |quote=(translation of program title): Broadcast on May 15, 2021: Locals should also try the shachihoko motif foods}}

direct link to photo of the golden shachihoko: [https://tv-aichi.co.jp/otakarachan/archive/210515/images/main_01.jpg]
direct link to photo of shachihoko don: [https://tv-aichi.co.jp/otakarachan/archive/210515/images/main_02.jpg]

== Other Japanese foods ==

{{ill|Ebi katsu|ja|海老カツ}} is breaded and deep-fried surimi (paste) of shrimp meat.{{Cite encyclopedia|title=ebi katsu|script-title=ja:海老カツ|encyclopedia=Digital Daijisen|publisher=Shogakukan|via=kotobank.jp|url=https://kotobank.jp/word/%E6%B5%B7%E8%80%81%E3%82%AB%E3%83%84-676916|access-date=2021-08-18|edition=constantly updated|language=ja}} It differs from ebi furai, which is a whole prawn.

Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp.{{Cite web|url=https://www.nhk.or.jp/dwc/recipes/detail/175.html|title=Kakiage Tempura with Sakura Shrimp|date=2015-08-14|access-date=2021-08-20|website=NHK World-Japan|publisher=NHK}}

= Korea =

File:Saeu-twigim.jpg]]

In Korean cuisine, fried shrimp is known as saeu-twigim ({{lang|ko|새우튀김}}). Along with ojingeo-twigim (fried squid) and other twigims, it is a common street food and a bunsikjip (snack bar) item. It is also a common anju (food accompanying alcoholic drinks) for beer.{{Cite news|last=Seo|first=Jung-min|title=Gyeoul-ollimpik pyemak-sik ttae eotteon maekju masilkka... Bulssajo vs Pyeongchang|url=http://news.joins.com/article/22393111|access-date=25 March 2018|work=JoongAng Ilbo|date=26 February 2018|language=ko}}

= Philippines =

File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg made from small unshelled shrimp]]

Fried shrimp dishes in Philippine cuisine include camaron rebosado (battered shrimp), okoy (battered shrimp pancakes), halabos na hipon (fried or boiled shrimp cooked in its own juices or carbonated soda), and nilasing na hipon (battered shrimp marinated in alcohol), among others.

Camaron rebosado is a deep-fried battered shrimp typically served with sweet and sour sauce. It is made by peeling large shrimp and marinating it in a mixture of calamansi juice, salt, and black pepper. It is then coated with a batter made from egg, flour, and corn starch before deep frying.{{cite web |title=Camaron Rebosado |url=https://www.kawalingpinoy.com/camaron-rebosado/ |website=Kawaling Pinoy |date=21 February 2014 |access-date=16 December 2018}}{{cite book|author =Polistico, Edgie|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=May 2024 |bot=InternetArchiveBot |fix-attempted=yes }}

Okoy is another native Filipino deep-fried dish that typically use small unshelled shrimp. The batter is uniquely traditionally made from galapong (ground soaked glutinous rice), mixed with calabaza, sweet potatoes, or cassava and various vegetables like carrots, onions, and green papaya. It is deep-fried into flat crispy pancakes and traditionally served with a vinegar-based dipping sauce.{{cite book|author=Williams, Sean|title =The Ethnomusicologists' Cookbook: Complete Meals from Around the World|publisher =Routledge|year =2013|page=82|isbn = 9781135518967|url =https://books.google.com/books?id=qRffAQAAQBAJ}}