Ebi furai

Preparing the shrimp:

1. 1Peel the shrimp, leaving the tail on.
2. 2Remove the dorsal vein.
3. 3Make crosswise incisions on the belly of the shrimp to prevent them from curling up during cooking.
4. 4Sprinkle lightly with salt.

Breading the shrimp:

1. 5Put the flour and potato starch in a bowl and mix.
2. 6Beat the eggs in a second bowl and pour the panko breadcrumbs into a third bowl.
3. 7Coat each shrimp in the flour, then shake off the excess.
4. 8Then dip them in the beaten eggs, then in the panko breadcrumbs, pressing lightly to make the breadcrumbs adhere.

Frying the ebi furai:

1. 9Heat the frying oil in a large pot or deep fryer to 180°C.
2. 10Fry the shrimp in batches for about 3 to 4 minutes, until golden and crispy.
3. 11Drain them on paper towels to remove excess oil.
4. 12Serve the ebi furai hot, with tonkatsu sauce or tartar sauce.