What's nice in the last quarter of every year is that the cold winds and rain often get families together and bring warm, soul-comforting food on the table. From steamy soups to freshly made hot chocolate smothered with cream and marshmallows, every bit of it makes you want to stay right at home and indulge.
My dad's serving hot crab and corn soup for dinner and takeout grilled tuna belly from Bulacan, so I decided to make some spicy lemon garlic shrimp fry for a nice seafood dinner. The large shrimps were bought fresh and alive from the fisherman's wharf yesterday before dawn, when the boats have just arrived. Large tubs teeming with fish, crabs with their pincers tied, and oysters and clams as big as my hand fill the scene.
This dish is an upgrade from your average shrimp tempura, where the shelled shrimps are marinated in lemon juice, garlic, and cayenne powder prior to dredging in the panko crust. The result is flavorful and juicy shrimp fritters that's great on its own or with some herbed ranch dip.
Spicy Lemon Garlic Shrimp (Ebi Furai) Recipe
- 500 grams large shrimp
- 1/4 cup lemon juice
- 2 tsbp garlic powder
- 1 tsp salt
- 1 tsp ground cayenne pepper
- 2 cups panko
- 1 egg white
- 1/2 cup flour
- vegetable oil (for deep frying)
- Wash, peel and take the heads off the shrimp, but leave the tail on.
- Slit each on the back and take out the vein.
- Combine lemon juice, garlic powder, salt, and cayenne pepper.
- Add the shelled shrimps and marinate for 30 minutes in the fridge.
- Place the flour in a bowl. Beat the egg white and place in another bowl.
- On a third bowl place the panko.
- Hold each shrimp by the tail and dredge in flour, then dip in the egg white and roll generously in panko, pressing the crumbs into the shrimp while doing so.
- Heat vegetable oil in a deep pan and fry the shrimp in batches of 5 to 6 for no more than 1 minute.
- Drain well and serve hot.