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Japanese Crispy Fried Shrimp with Homemade Tartar Sauce

Name: Japanese Crispy Fried Shrimp with Homemade Tartar Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: Onion; pickles; hard-boiled egg; mayonnaise; lemon juice; Milk; parsley; Salt; Pepper; prawns (peeled); Egg; all-purpose flour; breadcrumbs; vegetable oil; Cabbage; lemon

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillDeep-fried

Allergens:warningShellfishwarningEggswarningDairywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:20

First, prepare tartar sauce: cut 0.25 onion into small pieces, soak in water for a while, then cut 1 pickle into small pieces. Use kitchen paper or cloth to thoroughly squeeze away the water from the onion. In a bowl, smash 1 hard-boiled egg with a fork, then mix the smashed egg, squeezed onion, and pickles, add 4 tablespoons mayonnaise, a little lemon juice, 1 tablespoon milk, suitable amount parsley, a little salt, and a little pepper, mix well until thoroughly combined. Keep in the fridge before serving.

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Watch out

The onion must be squeezed completely dry

otherwise, the tartar sauce will become too watery and cannot cling to the fried shrimp

Ingredients:Onion (0.25 piece)pickles (1 piece)hard-boiled egg (1 piece)mayonnaise (4 tbsp)lemon juice (1 tbsp)Milk (1 tbsp)parsley (1 tsp)Salt (1 tsp)Pepper (1 tsp)

Tools:forkknifecutting boardbowlspoon

Preparation

00:02:26

warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination.

Prepare 10 large prawns: peel off the shell, cut off the end of the tail and get rid of the water. Get rid of the vein using a toothpick. Make about 4 slanted cuts inside, then fold it from in to out to straighten it and prevent curling while frying. Finally, wipe off the water from the prawns thoroughly with paper towels.

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Watch out

The prawns must be completely dried

otherwise, they will cause severe oil popping when frying

Ingredients:prawns (peeled) (10 piece)

Tools:toothpickknifecutting boardpaper towel

Active Cooking

00:03:41

Prepare three bowls containing 1 cup flour, 1 beaten egg (mixed well with chopsticks), and 1 cup breadcrumbs respectively. Coat the prepared 10 prawns sequentially with flour, make sure the whole surface is coated and drop the extra flour; then dip in the beaten egg; finally coat with breadcrumbs, and press lightly to adjust the shape.

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Watch out

Breadcrumbs must be pressed gently to secure

if not coated firmly, the batter will fall off during frying and make the shrimp greasy

Ingredients:all-purpose flour (1 cup)Egg (1 piece)breadcrumbs (1 cup)prawns (peeled) (10 piece)

Tools:bowlchopsticks

Active Cooking

00:05:01

warningStay safe

High-temperature hot oil can easily splash and cause burns; always use long chopsticks or a slotted spoon and keep a safe distance when adding and removing food.

Pour 3 cups vegetable oil into a wok and heat it, measure the oil temperature to 170°C to 180°C with a thermometer. Put the breaded 10 prawns into the oil in batches. Do not touch it until the batter is stable after putting it in. When one side is in brown color, turn it over; taking out from the oil to expose to the air in the middle makes it more crispy. Finally, when it becomes brown color, take it out and drop the oil, placing them on a draining rack. Remember to take off the batter in the middle as it might burn, and adjust the fire to maintain the temperature at 170°C to 180°C.

local_fire_departmentMedium heat, oil temperature 170°C to 180°C, about 3 to 4 minutes

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Watch out

Do not touch the prawns immediately after putting them in the oil

otherwise, the coating will fall apart and detach

Ingredients:vegetable oil (3 cup)prawns (peeled) (10 piece)

Tools:skimmerwokdraining rackchopsticksthermometer

Active Cooking

00:06:27

Place 1 cup shredded cabbage on a plate, arrange the fried Japanese shrimp neatly next to the cabbage, and place 1 lemon wedge for decoration. Finally, pour plenty of tartar sauce on the side to complete the delicious Japanese fried shrimp.

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Watch out

Tartar sauce should be poured right before eating to prevent the fried shrimp from absorbing too much sauce moisture and losing its crispy texture.

Ingredients:Cabbage (1 cup)prawns (peeled) (10 piece)lemon (1 piece)

Tools:platechopsticksspoon