Your "tricks," Marc, are invaluable! The hint for deveining the shrimp without slicing them was new to me, and I love how it retains their integrity. Thank you for another fun and informative video. 🍤 👍
Hi Mark I followed your recipe exactly and the prawns (shrimp) came out perfect.And thank you for sharing this recipe including all the tips.I am going to add a little garlic salt white pepper and a little chilli powder to the eg mixture next time to see if this will add to the taste.Yes deveining the shrimp was a brilliant tip
Thank you for making such quality videos. My husband and I just discovered your channel and binge watched your videos in 1 weekend! Could you please make a video showing how you made your panko? Your panko looks delicious!
Welcome to the channel Christina! Thanks for checking out so many of my videos, I'm glad you were already able to try out my Cream Stew. For the panko if you have a food processor it's just a matter of cutting the crusts off of stale sandwich bread, roughly tearing it up and pulsing the pieces in the food processor until it's kind of shaggy. You can then dump it out into a bowl and pick out any large pieces and reprocess them. If you don't have a food processor, it's a pretty laborious process of shredding the bread with your hands.
@@NoRecipes thank you! I will definitely be using this technique from now on. We buy panko frequently so I'm really happy that you shared how I can make my own.
@@alphamuffin412 You're welcome! Once you start using fresh panko it's hard to back to the dried stuff. The only drawback is that it won't last very long, so if you make a bunch, you can freeze it.
I like your idea of adding the flour with the egg and water. It removes a step and makes things easier. I got my hands on 4 pounds of soft (Nama) Panko last week, and I'm amazed at how much easier it is to work with compared to the dry panko. I did a pound of 16-20 shrimp a couple days ago, and they were a HUGE hit. Right now I'm in the process of doing two more pounds of that same size (which will be individually frozen). Thanks for the video!
@@NoRecipes Oh my goodness. BE CAREFUL! This city has evolved into a VERY dangerous place. Keep your head on a swivel. Hopefully you're reading this after leaving and avoided any harm.
@@NoRecipes In this case? ...you CAN tell a book by it's cover. Glad you survived your walk! If you do it again, I would advise wearing some sort of antifa or blm hat/shirt/sign. And I'm only partially joking. The city has been taken over by the leftist and homeless. I live about 35 miles east of the city and I refuse to get within 15 miles of it. It's really very sad because this city used to be a true gem. But that was before the democrats took control. Best of luck!
For real. It looks 👍. Made this recipe once. Came out good. I used flour then a wet batter then Used panko that was store bought. I like to cut my shrimps at a 45 degree angle then break them straight. Add a little salt, pepper, onion and garlic dry mix. 😋 much love and respect to you and ur channel. Be good, stay safe.😉😊
15/10 This (besides the Teriyaki Steak) is my fave. It's mindblowingly good. I added some voatsiperifery pepper and salt to the egg-mixture - outstanding.
Wow, just watched that Chicken Nanban video: you can really see the improvement in production! Not that it was really bad. I just wanted you to know that what you've done is noticeable. I can tell that you've upgraded your equipment and worked out some of the lighting and sound issues. Glad to be one of your 61 patrons who help make these upgrades possible.
Thanks for your support Kathy! Also, it's great to hear that the improvements have been noticeable! If you really want a shock go check out ua-cam.com/video/UHQc7QUJT4o/v-deo.html it's the first video I ever posted😆 I remember being so nervous my hands were shaking and as you can see from my eyeline I was reading from a script 😳It was before there were stock music sites available too, so I made my own midi file for the BGM. All in, I think it took me about a month to make, which is why I didn't do very many UA-cam videos back then. It still takes me about 2-3 full days per video (not counting the time developing the recipes), but I've gotten much more efficient.
BTW, that's an amazing recipe! You should consider posting some throwback videos to the Patreon; I think your patrons would enjoy revisiting them, or discovering them if they haven't seen them. I am drooling.
@@kathcares 😆Thanks! There's not a whole lot of them, but thanks for the idea. I'll try and post this one with a longer commentary and see what kind of response it gets.
@@NoRecipes yes sir! I am just done with writing everything down, now I am going to shop all the ingredients! The week after we planned a new visit to the japanese restaurant and show off my cooking 😜 and I also want to see if I can work with them once to see if I am suited for that kind of work.
Absolutely fabulous video. Learned a great deal from its entirety. I have a question for you regarding tuna. I have a problem with a bad bite in tuna, even the expensive canned albacore tuna. I deplore the fishy taste. You suggest in your shrimp video to use a brine that includes baking soda, can I use this brine with tuna and other raw fish, including raw tuna? Do you have any other suggestions for achieving a mild nice taste from raw fish, flounder, haddock, cod, etc? I can't seem to get that good clean fish taste and I use to love tuna and other fried mild fish. Buying fresh caught fish is a very rare possibility. Thank you so much, I look forward to more videos and I am proud to be a new fan of your cooking videos.
Thanks for the kind words and I'm happy to hear this was helpful! Regarding fishy smells in fish, I think there's two questions here so I'll answer each one separately. Regarding canned tuna, I'm generally not a huge fan of canned tuna for this very reason (it's fishy). There's not much you can do about this other than covering it up with spices and aromatics. Strong flavors like curry powder or lemon zest is a good place to start. As for "fresh" fish, it should not smell fishy if it's fresh. Unfortunately in most parts of the world there aren't the logistics networks in place to handle and distribute fish in a way that retains its freshness. I've never tried using baking soda for fish so to be honest I'm not sure how it will turn out, but I have tried brining fish with salt and this does work. Basically you want to dissolve enough salt in water to make it taste like the ocean and then add a bit of sugar (you can also add seasonings here like garlic or lemon peel here). Then you can brine the fish for 20-30 minutes. This does a couple of things that improves the texture of the fish, but the more important thing for you is that it will draw out some of the water in the fish which will reduce it's smell as well.
Panko fried shrimp is usually served with either tartare sauce or tonkatsu sauce here in Japan, but you could make a chili orange sauce like in my coconut shrimp recipe: norecipes.com/coconut-shrimp/
You're welcome Frank! The sustainability question has a complicated answer. In theory, shrimp are a sustainable source of protein because they mature very quickly. The reality is more complex as the sustainability of wild shrimp is going to depend on how they're caught. For farmed shrimp (most of the shrimp on the market), it can be sustainable, but it depends on their wastewater management practices as well as their energy use. Here's a good resource that talks about specific types of shrimp and their sustainability: www.seafoodwatch.org/recommendations/search?query=%3Aspecies%3BShrimp
It won't retain the crispness and I can't speak about potential food safety issues (that's going to depend on a lot of variables), but this is how I usually pack my daughter's bento (with leftovers from the night before).
It will definitely work, but I personally like a thinner crust on Katsu, so I still use the traditional method for that. It's a matter of personal preference.
I have a recipe for chicken katsu here: ua-cam.com/video/3Te1MTJd1e4/v-deo.html The battering method will work, but it makes for a thicker coating which works great for shrimp, but I prefer doing the traditional way for chicken.
Saturday evening I made Chicken Katsu the traditional way. I’ve been making it that way for many years. Including Katsu pork chops. But Saturday I didn’t want to wash extra dishes. Lol Thank you for responding back.
Hi Arthur, it's in the video description. If you are watching UA-cam on a computer you just scroll down. If you are on a mobile device you'll need to click the little down arrow to the right of the video title to see the description. You can also always just go to my website which has printable recipes: norecipes.com/ebi-fry-japanese-fried-shrimp/
Always use store bought panko ...its not the same as bread crumbs they use electricity to cook panko which has a different structure than what u can get at home so it will be more crispy
I'm not sure how panko is mass produced these days, but it was originally made using the white part of Japanese sandwich bread and for me, that still achieves the lightest and most crisp coating.
Dear friend, you need to season your batter with seasoning salt and pepper if you are not going to do a flour dredge. Also a bit of sea salt on anything that comes out of a fryer. I believe your shrimp will be very bland otherwise.
@@NoRecipes Please try seasoning your Panko with seasoning salt / MSG and black pepper. And a bit of salt as soon as they come out of the fryer. I promise they will taste better. I am a sushi chef for 20 years
@@theultimaterental You're free to make it how you like, but I don't use MSG in my kitchen and the brine adds plenty of salt to the shrimp (especially if you consider this is usually served with chunou or tonkatsu sauce).
Ebi Fry goes really well with Japanese Potato Salad: ua-cam.com/video/OnumR04V7Ls/v-deo.html
Your "tricks," Marc, are invaluable! The hint for deveining the shrimp without slicing them was new to me, and I love how it retains their integrity. Thank you for another fun and informative video. 🍤 👍
I'm glad to hear they were helpful! The deveining and brining steps work for any shrimp dish and I think they both improve the texture of the shrimp.
I didn't know what was ebi when i was introduced to japanese food until i saw the red tail
Hi Mark I followed your recipe exactly and the prawns (shrimp) came out perfect.And thank you for sharing this recipe including all the tips.I am going to add a little garlic salt white pepper and a little chilli powder to the eg mixture next time to see if this will add to the taste.Yes deveining the shrimp was a brilliant tip
I'm happy to hear this was helpful! Thank you for taking the time to let me know. Great ideas for adding a bit more pop to the prawns!
Always love your videos. It's informative and the way u showed thru' different angles to show it.
I'm so happy to hear you find my the extra work that I put into my videos helpful! Thank you for letting me know😄
Finally the shrimp recipe that I wanted to eat from childhood after watching dragon ball I got the recipe 😊
Wow. 🤩🤩🤩
Presention just wow😍😍😍
Thank you!
Thank you for making such quality videos. My husband and I just discovered your channel and binge watched your videos in 1 weekend! Could you please make a video showing how you made your panko? Your panko looks delicious!
Welcome to the channel Christina! Thanks for checking out so many of my videos, I'm glad you were already able to try out my Cream Stew. For the panko if you have a food processor it's just a matter of cutting the crusts off of stale sandwich bread, roughly tearing it up and pulsing the pieces in the food processor until it's kind of shaggy. You can then dump it out into a bowl and pick out any large pieces and reprocess them. If you don't have a food processor, it's a pretty laborious process of shredding the bread with your hands.
@@NoRecipes thank you! I will definitely be using this technique from now on. We buy panko frequently so I'm really happy that you shared how I can make my own.
@@alphamuffin412 You're welcome! Once you start using fresh panko it's hard to back to the dried stuff. The only drawback is that it won't last very long, so if you make a bunch, you can freeze it.
It looks so crunchy and juicy! Love that kind of tasty recipe! Awesome work, keep it up :D
Thanks! I'll do my best😀
Lies again? Electricity Bill Increasing
I loved this recipe,I’ve been cooking it many times already,very crunchy and very delicious 😋😋😋❤️❤️❤️
I'm so happy to hear you've been enjoying this!
Love this video..I learned so much.. thank you
You're welcome, I'm happy to hear it was helpful!
Yummy 😋 thanks for the ingredients measurements 😍love 🦐.
You're welcome!
I'm so glad i stumbled upon your channel. It's a blessing, thank you!
Welcome to the channel! I hope you're able to find some new recipes to try😀
@@NoRecipes Thank you! I tried the Japanese Curry recipe you improved. It was fantastic!
@@markusleuska8897 Happy to hear it 😄
I like your idea of adding the flour with the egg and water. It removes a step and makes things easier. I got my hands on 4 pounds of soft (Nama) Panko last week, and I'm amazed at how much easier it is to work with compared to the dry panko.
I did a pound of 16-20 shrimp a couple days ago, and they were a HUGE hit.
Right now I'm in the process of doing two more pounds of that same size (which will be individually frozen).
Thanks for the video!
Glad to hear it was helpful! Off topic, but I just landed in Portland today😆
@@NoRecipes Oh my goodness. BE CAREFUL! This city has evolved into a VERY dangerous place. Keep your head on a swivel.
Hopefully you're reading this after leaving and avoided any harm.
@@MaizeANDBlue1957 Good to know, was wandering around downtown yesterday and it looked pretty sketchy.
@@NoRecipes
In this case? ...you CAN tell a book by it's cover.
Glad you survived your walk! If you do it again, I would advise wearing some sort of antifa or blm hat/shirt/sign.
And I'm only partially joking.
The city has been taken over by the leftist and homeless. I live about 35 miles east of the city and I refuse to get within 15 miles of it.
It's really very sad because this city used to be a true gem. But that was before the democrats took control.
Best of luck!
@@MaizeANDBlue1957 Thanks for the advice, made it out alive 😅
Another great one!
Thanks!
For real. It looks 👍. Made this recipe once. Came out good. I used flour then a wet batter then Used panko that was store bought. I like to cut my shrimps at a 45 degree angle then break them straight. Add a little salt, pepper, onion and garlic dry mix. 😋 much love and respect to you and ur channel.
Be good, stay safe.😉😊
Glad to hear you enjoyed it!
@@NoRecipes No Doubt
And again, another wonderful recipe... Thanks man 👍🏻
Thanks! 😀
thank you so much for this video!! so glad i watched, vvery helpful tips. love your energy and smile (:
You're welcome! Thanks for the kind words😄
15/10 This (besides the Teriyaki Steak) is my fave. It's mindblowingly good. I added some voatsiperifery pepper and salt to the egg-mixture - outstanding.
Thank you Mylene I'm glad to hear you enjoyed this! Great idea seasoning the egg mixture!
Nicely done. Thanks.
My daughter used to call this “Shrimp Torpedo”.
😄That's adorable!
Perfect thank you
Very nice, my dear sir. ありがとうございました
You're welcome!
Wow, just watched that Chicken Nanban video: you can really see the improvement in production! Not that it was really bad. I just wanted you to know that what you've done is noticeable. I can tell that you've upgraded your equipment and worked out some of the lighting and sound issues. Glad to be one of your 61 patrons who help make these upgrades possible.
Thanks for your support Kathy! Also, it's great to hear that the improvements have been noticeable! If you really want a shock go check out ua-cam.com/video/UHQc7QUJT4o/v-deo.html it's the first video I ever posted😆 I remember being so nervous my hands were shaking and as you can see from my eyeline I was reading from a script 😳It was before there were stock music sites available too, so I made my own midi file for the BGM. All in, I think it took me about a month to make, which is why I didn't do very many UA-cam videos back then. It still takes me about 2-3 full days per video (not counting the time developing the recipes), but I've gotten much more efficient.
@@NoRecipes 😉 That's so adorable! You were in NYC still? Literally a world away from where you are now.
BTW, that's an amazing recipe! You should consider posting some throwback videos to the Patreon; I think your patrons would enjoy revisiting them, or discovering them if they haven't seen them. I am drooling.
@@kathcares 😆Thanks! There's not a whole lot of them, but thanks for the idea. I'll try and post this one with a longer commentary and see what kind of response it gets.
@@kathcares Yep, that was just over a year before I moved to Japan. Literally another world and it feels like another lifetime as well.
Next friday I am going to do 4 of your deep fry recipes. Wish me luck 😊
Good luck! Are you hosting another dinner party?
@@NoRecipes yes sir! I am just done with writing everything down, now I am going to shop all the ingredients! The week after we planned a new visit to the japanese restaurant and show off my cooking 😜 and I also want to see if I can work with them once to see if I am suited for that kind of work.
@@joyfullness1895 Wow that's great! Good luck with the dinner party, as well as your visit to the Japanese restaurant!
@@NoRecipes thank you, I am starting to prepare now 😊👌
@@joyfullness1895 I hope it went well!
Love this video
Thanks!
Absolutely fabulous video. Learned a great deal from its entirety. I have a question for you regarding tuna. I have a problem with a bad bite in tuna, even the expensive canned albacore tuna. I deplore the fishy taste. You suggest in your shrimp video to use a brine that includes baking soda, can I use this brine with tuna and other raw fish, including raw tuna? Do you have any other suggestions for achieving a mild nice taste from raw fish, flounder, haddock, cod, etc?
I can't seem to get that good clean fish taste and I use to love tuna and other fried mild fish. Buying fresh caught fish is a very rare possibility.
Thank you so much, I look forward to more videos and I am proud to be a new fan of your cooking videos.
Thanks for the kind words and I'm happy to hear this was helpful! Regarding fishy smells in fish, I think there's two questions here so I'll answer each one separately. Regarding canned tuna, I'm generally not a huge fan of canned tuna for this very reason (it's fishy). There's not much you can do about this other than covering it up with spices and aromatics. Strong flavors like curry powder or lemon zest is a good place to start. As for "fresh" fish, it should not smell fishy if it's fresh. Unfortunately in most parts of the world there aren't the logistics networks in place to handle and distribute fish in a way that retains its freshness. I've never tried using baking soda for fish so to be honest I'm not sure how it will turn out, but I have tried brining fish with salt and this does work. Basically you want to dissolve enough salt in water to make it taste like the ocean and then add a bit of sugar (you can also add seasonings here like garlic or lemon peel here). Then you can brine the fish for 20-30 minutes. This does a couple of things that improves the texture of the fish, but the more important thing for you is that it will draw out some of the water in the fish which will reduce it's smell as well.
Thank you. U gave me all the info i need and more.
You're welcome Jane! I hope you enjoy it!
Whoa. I need to try this!
Hope you enjoy it! The techniques for prepping the shrimp work for other dishes as well.
Wow I like your recipe and I enjoy soon I cook like this
Thank you!
How to make the sauce of ponko fried shrimp? Like chilli sauce...
Panko fried shrimp is usually served with either tartare sauce or tonkatsu sauce here in Japan, but you could make a chili orange sauce like in my coconut shrimp recipe: norecipes.com/coconut-shrimp/
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍😎
You're welcome! Thanks for dropping by😄
Thanks for the great tutorial Marc. Any recommendations on which type of sustainable shrimps make the tastiest Ebi Fry?
You're welcome Frank! The sustainability question has a complicated answer. In theory, shrimp are a sustainable source of protein because they mature very quickly. The reality is more complex as the sustainability of wild shrimp is going to depend on how they're caught. For farmed shrimp (most of the shrimp on the market), it can be sustainable, but it depends on their wastewater management practices as well as their energy use. Here's a good resource that talks about specific types of shrimp and their sustainability: www.seafoodwatch.org/recommendations/search?query=%3Aspecies%3BShrimp
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Can I cook this up the night before and pack in a school bento in the morning?
It won't retain the crispness and I can't speak about potential food safety issues (that's going to depend on a lot of variables), but this is how I usually pack my daughter's bento (with leftovers from the night before).
GREAT!!
Thanks!
Would this batter + panko method be good for katsu?
It will definitely work, but I personally like a thinner crust on Katsu, so I still use the traditional method for that. It's a matter of personal preference.
thanks ❤👍
You're welcome Betty!
Could I use this same process for katsu chicken?
I have a recipe for chicken katsu here: ua-cam.com/video/3Te1MTJd1e4/v-deo.html The battering method will work, but it makes for a thicker coating which works great for shrimp, but I prefer doing the traditional way for chicken.
Saturday evening I made Chicken Katsu the traditional way. I’ve been making it that way for many years. Including Katsu pork chops. But Saturday I didn’t want to wash extra dishes. Lol
Thank you for responding back.
You just got a new sub from me, thank you so much for this recipe!! Your explanation was totally clear to me thank you soo much ❤
Welcome to the channel! I'm happy to hear you found this helpful😄
とても美味しそう
ありがとうございます！
I can't seem to find a transcription of the recipe
Hi Arthur, it's in the video description. If you are watching UA-cam on a computer you just scroll down. If you are on a mobile device you'll need to click the little down arrow to the right of the video title to see the description. You can also always just go to my website which has printable recipes: norecipes.com/ebi-fry-japanese-fried-shrimp/
Hello, thanks for this recipe however, you failed to say when to add the salt and baking powder.
Please watch the video it's explained in the preparation of the shrimp.
What is this panko
I am not sure but panko means bread cram.
Panko literally means "breadcrumbs" in Japanese. It' more coarse than western-style bread crumbs and is made from crustless sandwich bread.
@@NoRecipes Bro you made samo Muslims foods Halal
I doubt there’ll be any remaining leftovers 🍤 for 🍱 bento
Hahaha! You just have to make some extra😉
👍
😁
The most Jovial person to show us how to make something, lol. :)
😆Welcome to the channel Allen! What can I say, I enjoy what I do😄
Always use store bought panko ...its not the same as bread crumbs they use electricity to cook panko which has a different structure than what u can get at home so it will be more crispy
I'm not sure how panko is mass produced these days, but it was originally made using the white part of Japanese sandwich bread and for me, that still achieves the lightest and most crisp coating.
Dear friend, you need to season your batter with seasoning salt and pepper if you are not going to do a flour dredge. Also a bit of sea salt on anything that comes out of a fryer. I believe your shrimp will be very bland otherwise.
Please watch the whole video. The shrimp is brined.
@@NoRecipes Please try seasoning your Panko with seasoning salt / MSG and black pepper. And a bit of salt as soon as they come out of the fryer. I promise they will taste better. I am a sushi chef for 20 years
@@theultimaterental You're free to make it how you like, but I don't use MSG in my kitchen and the brine adds plenty of salt to the shrimp (especially if you consider this is usually served with chunou or tonkatsu sauce).
@@NoRecipesBrilliant idea with the baking soda, I am going to try this technique
@@theultimaterental Thanks! Hope you enjoy it!
I have a question. Are you american or japanese who is living in the us?
I'm from the U.S.
I'm Japanese-American and am currently based in Tokyo.
I am from karachi Pakistan
Sorry, but your "homemade panko" trick simply does not work. Its not panko, its just western breadcrumbs. The difference is important.
I'm sorry to hear that. Did you use Japanese shokupan and cut the crusts off?
Dnt blame him!
Ewww, he didn't remove the dookie tract. Would have tasted better if he had. Good video though
Hi Big D, watch the whole video before making false accusations. The digestive tract is removed at 4:00.