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Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the quick and easy tartar sauce.
Rub the chopped onion with a pinch of salt.
Rinse with fresh water and strain in a mesh strainer.
Place the onion onto a paper towel
and remove the excess moisture.
Then, add the onion to a bowl with the mayonnaise.
Add the chopped cucumber,
vinegar,
sugar,
salt
and pepper.
Combine all the ingredients.
Finally, add a small amount of milk
to adjust the consistency.
Now, the sauce is ready!
After deshelling and deveining with a bamboo stick,
rinse the prawn with salt water thoroughly.
Remove the sharp pointed part from the tail fin.
Cut off the end of the tail diagonally.
Then, press the excess moisture out with a paper towel.
This will help to prevent the hot oil from popping
while deep-frying the prawn.
Make a deep cut along the stomach
to open the prawn like a butterfly.
Be careful not to separate it.
Because of this process,
you shouldn’t make a cut along the back of the prawn
to remove the sand vein.
For detailed preparations for prawn,
check out our previous Ebi Fry video.
With kitchen shears,
make a cut along the last shell segment
and open that section too.
Now, make numerous shallow cuts
along the prawn crosswise and also lengthwise.
Cover it with plastic wrap.
Then, pound the prawn with a rolling pin.
Flattening the prawn will help to wrap the asparagus later.
Peel the bottom third of the green asparagus with a peeler,
wrap it with a plastic wrap
and microwave at 600 watts for 20 seconds.
Cut the asparagus to the same length as the prawn.
Lightly season them with salt
and pepper.
Then, wrap the asparagus with the prawn.
Next, soak the spring roll rice paper wrapper in water.
And place it onto a flat surface.
Place the prawn onto the center
and tightly roll it in the rice paper.
The wrapper will help the prawn and asparagus
firmly attach together.
Now, 2 large torpedoes are ready to fire.
Let’s bread the prawns.
First, coat the prawn with all purpose flour.
Next, coat it with beaten egg.
Finally, cover it with panko or breadcrumbs.
Repeat the process
and you’ll have 2 large breaded prawns.
Now, heat the frying oil to 170~175°C in a pot.
Then, gently place the prawns into it.
When the temperature is right,
small bubbles should form around the breadcrumbs.
Occasionally shake the pot to brown evenly.
Ladle the hot oil over the ebi fry.
Now, flip them over.
The asparagus is already cooked and the prawn is flattened
so the cooking time should be relatively short.
Continue to ladel on the hot oil.
Deep-fry for a total of about 2 minutes
until deliciously browned.
Drain the excess oil thoroughly
and then place the ebi fry onto a cooling rack
covered with a paper towel.
Then, place them onto a plate along with the side vegetables
and the homemade tartar sauce.
Squeeze over the lemon juice
and enjoy the ebi fry with the tartar sauce.
You can also use Japanese Worcestershire sauce
or your favorite type of sauce instead.
Be sure not to overcook the ebi fry
otherwise the prawn becomes tough.
Good luck in the kitchen!