shrimp (51.00%), WHEAT flour, modified starch, sugar, palm oil, salt, yeast, raising agent: E 341, E 500; stabiliser: E 451, E 452; thickener: E 412; emulsifier: E 471; spices
Allergens: GLUTEN (WHEAT), CRUSTACEANS.
Average nutritional values per 100g:
Energy: 586 kJ / 140 kcal
Fat: 1.00 g
of which saturated fatty acids: 0.70 g
Carbohydrates: 23.00 g
of which sugars: 2.00 g
Protein: 9.00 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after defrosting.
Fry 3-4 minutes at 180°C, direct from frozen.
Fry until deep golden.
Consume only after thermal preparation.
N° 024 · TEMPURA & CRISPY
Ebi Fry Japanese Style
Panko-crusted · classic Japanese style
Panko shrimp, in classic Japanese style, the revered ebi fry of Sunday meals. A golden, crispy shell over firm, sweet meat, with the tail left on as a handle. Made from BAP (Best Aquaculture Practices) certified vannamei shrimp, already coated in panko according to the Japanese recipe, without flavor enhancers or colorings.
Crispy on the outside and succulent on the inside, with the tail for you to hold directly in your hand, exactly like the ebi fry from a Japanese restaurant. You fry them directly from the freezer in a few minutes, without needing to bread them yourself.
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shrimp (51.00%), WHEAT flour, modified starch, sugar, palm oil, salt, yeast, raising agent: E 341, E 500; stabiliser: E 451, E 452; thickener: E 412; emulsifier: E 471; spices
Allergens: GLUTEN (WHEAT), CRUSTACEANS.
Average nutritional values per 100g:
Energy: 586 kJ / 140 kcal
Fat: 1.00 g
of which saturated fatty acids: 0.70 g
Carbohydrates: 23.00 g
of which sugars: 2.00 g
Protein: 9.00 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after defrosting.
Fry 3-4 minutes at 180°C, direct from frozen.
Fry until deep golden.
Consume only after thermal preparation.
Ebi fry sando
Ebi fry sando
The ebi fry sando brings together three textures that sell the dish at first glance: soft bread, tender shrimp and extra-crispy panko.
Notes
The oil needs to come back to 180°C between batches. Otherwise the crust soaks up grease. The butter forms a thin barrier that protects the bread from the sauce. The product contains crustaceans and gluten, and Kewpie contains egg.
Japanese Panko
Authenticity
Why it's worth it
Ebi fry are shrimp in panko, the Japanese breadcrumb coating made from large flakes that fries up crispier than any ordinary breading. The golden coating crackles with every bite, while the shrimp inside remains tender and succulent. Almost 50 protein-rich pieces, ready in minutes in the fryer, straight from the freezer.
Culinary inspiration
How to enjoy
Fry the Japanese-style Ebi Fry directly from the freezer at 180°C, in small batches, for three to four minutes. Drain on a rack, then assemble the sandwich immediately with soft white bread, very finely shredded cabbage, tonkatsu sauce, and Kewpie Mayonnaise.
Food pairings
Serve them like this
◆ Classic Bull Dog tonkatsu sauce
◆ Steamed Japanese rice with furikake
◆ Shredded cabbage salad with sesame and ponzu sauce
◆ Cold Japanese beer (Sapporo or Kirin)
◆ Hot or cold, dry sake
