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
Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled and spiced crayfish-tail fritters, pp281–283: Cajun popcorn with sherry wine sauce pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce in which shrimp could also be used as a substitute for crayfish.
Coconut shrimp
Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimp 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 battered, never breaded, 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: (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
or ebiten is tempura of prawns, with a light fluffy coat. It is served as a main dish, with soy-based dipping sauce (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, but dishes with these names do 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 thicker and sweeterHeavy version tendon: (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 . than regular tempura dipping sauce. Tenmusu: a rice ball snack (onigiri) topped with a shrimp fritter.
Ebi furai
is a breaded and deep-fried prawn dish, dark and with a crunchy texture.
Traditionally kuruma ebi was used, but many stores have started using cheaper black tiger shrimp. It is thought that ebi furai was created around 1900 along with similar dishes such as tonkatsu in the Western-food restaurants of Tokyo.
Ebi furai is a popular ingredient of Japanese bento, 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 is a common menu item in bentō products. 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". Restaurants in Nagoya took the opportunity by offering inventions such as dishes actually named ebi furyaa, (menu on the photos says "supersized ebi furiyaa") and a visual hybrid with the pride of Nagoya: the Golden shachi. direct link to photo of the golden shachihoko: direct link to photo of shachihoko don:
Other Japanese foods is breaded and deep-fried surimi (paste) of shrimp meat. 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.
Korea
In Korean cuisine, fried shrimp is known as saeu-twigim (). 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.
Philippines
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.
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.
See also List of deep fried foods List of Philippine dishes List of seafood dishes List of shrimp dishes Dishes containing fried shrimp Po' boy - sandwich originally from Louisiana
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