Ebi Fry

Peel the Shrimp, leaving the tail fan intact. Make a shallow incision along the back of each Shrimp to remove the vein. Make several small incisions on the belly side of each Shrimp to prevent curling during frying.

Pat the Shrimp very dry with paper towels. Season generously with Salt and Black pepper.

Prepare a breading station by placing All-purpose flour in one shallow dish, beaten Egg in a second shallow dish, and Panko breadcrumbs in a third shallow dish.