Furikake Ebi Fry

Servings: 4


  • 1 pound large shrimp
  • 3/4 cup all-purpose flour (add more if needed)
  • 2 large eggs 
  • 1 1/2 - 2 cup panko
  • 1/4 cup Mishima Sweet Sake Bonito Furikake, more for topping
  • 2-3 cup neutral-flavored oil, for frying


  1. Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Flip the shrimp over and make 2-3 evenly spaced slits at an angle. Gently bend the shrimp to straighten it without breaking. Set all shrimp aside on a plate.
  2. To prepare the dredging station, mix together the flour, salt, and pepper on a plate. Next, scramble the eggs in a bowl. Lastly, mix together the panko and furikake on a separate plate. 
  3. Dredge the shrimp one at a time in the flour then egg. Repeat this step once more before coating it in the panko mixture. Shake off any excess panko and set it aside on a platter. Continue until all shrimp are coated.
  4. In a large pot, add the oil and heat to 350ºF (180ºC). Once ready, add 3 shrimps at a time and deep fry them for 3-4 minutes or until golden brown on both sides, making sure to not burn them. Transfer them onto a wire rack or paper-towel lined tray to remove any excess oil.
  5. Remove any burnt panko crumbs in between batches with a spider skimmer to keep the oil clean. Repeat step 4 until all shrimp are fried.
  6. Sprinkle more furikake while the fried shrimp is still hot if desired. Serve on its own or with tartar or katsu sauce alongside rice, as a sandwich, or as an appetizer. 
  7. Enjoy!
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