Furikake Ebi Fry
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.