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Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles.

Popcorn shrimp

Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices,
* 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

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

In the world

Japan

There are two popular deep-fried prawn dishes in Japan, ''ebi tempura'' and ''ebi furai''. The difference is that tempura is never breaded, while breaded deep-fries are called ''furai''s. 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 prawn, 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 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'':
* (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, of darker and crunchy texture.

Each prawn is prepared by removing the legs and shelling the shells and head, but leaving the tail attached. The gritty tasting digestive tract is removed. The prawn is straightened, then coated with flour, beaten egg and Japanese breadcrumbs panko in that order, and deep-fried in hot cooking oil. ''Ebi furai'' is often eaten with a choice of thick Worcester sauce, a squeeze of lemon, or tartare sauce. 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

References

External links

*

{{Seafood

Deep fried foods
Japanese cuisine
Philippine cuisine
Shrimp dishes