Ebi Fry Curry recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs Japanese curry and rice with crispy fried shrimp. The rich, smooth curry and the savory crunch of the shrimp make it a hearty choice…
This one-bowl meal pairs Japanese curry and rice with crispy fried shrimp. The rich, smooth curry and the savory crunch of the shrimp make it a hearty choice for lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 795.7g serving): 1081 kcal · protein 31.8g · carbohydrate 125.8g · fat 47.1g · sodium 812.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shrimp dry so the batter sticks evenly and the oil splatters less.
Tips: Keep the oil at medium heat so the coating doesn’t burn, and remove the shrimp once they turn pink.
Tips: After adding the curry powder, stir slowly so it doesn’t stick to the bottom of the pan.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 4 pc
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Cooking oil — 3 Tbsp
- Curry powder — 1 Tbsp
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Water — 1 cup
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp