Your "tricks," Marc, are invaluable! The hint for deveining the shrimp without slicing them was new to me, and I love how it retains their integrity. Thank you for another fun and informative video. 🍤 👍
Hi Mark I followed your recipe exactly and the prawns (shrimp) came out perfect.And thank you for sharing this recipe including all the tips.I am going to add a little garlic salt white pepper and a little chilli powder to the eg mixture next time to see if this will add to the taste.Yes deveining the shrimp was a brilliant tip
I like your idea of adding the flour with the egg and water. It removes a step and makes things easier. I got my hands on 4 pounds of soft (Nama) Panko last week, and I'm amazed at how much easier it is to work with compared to the dry panko. I did a pound of 16-20 shrimp a couple days ago, and they were a HUGE hit. Right now I'm in the process of doing two more pounds of that same size (which will be individually frozen). Thanks for the video!
@@NoRecipes Oh my goodness. BE CAREFUL! This city has evolved into a VERY dangerous place. Keep your head on a swivel. Hopefully you're reading this after leaving and avoided any harm.
@@NoRecipes In this case? ...you CAN tell a book by it's cover. Glad you survived your walk! If you do it again, I would advise wearing some sort of antifa or blm hat/shirt/sign. And I'm only partially joking. The city has been taken over by the leftist and homeless. I live about 35 miles east of the city and I refuse to get within 15 miles of it. It's really very sad because this city used to be a true gem. But that was before the democrats took control. Best of luck!
Wow, just watched that Chicken Nanban video: you can really see the improvement in production! Not that it was really bad. I just wanted you to know that what you've done is noticeable. I can tell that you've upgraded your equipment and worked out some of the lighting and sound issues. Glad to be one of your 61 patrons who help make these upgrades possible.
Thanks for your support Kathy! Also, it's great to hear that the improvements have been noticeable! If you really want a shock go check out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UHQc7QUJT4o.html it's the first video I ever posted😆 I remember being so nervous my hands were shaking and as you can see from my eyeline I was reading from a script 😳It was before there were stock music sites available too, so I made my own midi file for the BGM. All in, I think it took me about a month to make, which is why I didn't do very many RU-vid videos back then. It still takes me about 2-3 full days per video (not counting the time developing the recipes), but I've gotten much more efficient.
BTW, that's an amazing recipe! You should consider posting some throwback videos to the Patreon; I think your patrons would enjoy revisiting them, or discovering them if they haven't seen them. I am drooling.
@@kathcares 😆Thanks! There's not a whole lot of them, but thanks for the idea. I'll try and post this one with a longer commentary and see what kind of response it gets.
You're welcome Frank! The sustainability question has a complicated answer. In theory, shrimp are a sustainable source of protein because they mature very quickly. The reality is more complex as the sustainability of wild shrimp is going to depend on how they're caught. For farmed shrimp (most of the shrimp on the market), it can be sustainable, but it depends on their wastewater management practices as well as their energy use. Here's a good resource that talks about specific types of shrimp and their sustainability: www.seafoodwatch.org/recommendations/search?query=%3Aspecies%3BShrimp
Panko fried shrimp is usually served with either tartare sauce or tonkatsu sauce here in Japan, but you could make a chili orange sauce like in my coconut shrimp recipe: norecipes.com/coconut-shrimp/
Thank you for making such quality videos. My husband and I just discovered your channel and binge watched your videos in 1 weekend! Could you please make a video showing how you made your panko? Your panko looks delicious!
Welcome to the channel Christina! Thanks for checking out so many of my videos, I'm glad you were already able to try out my Cream Stew. For the panko if you have a food processor it's just a matter of cutting the crusts off of stale sandwich bread, roughly tearing it up and pulsing the pieces in the food processor until it's kind of shaggy. You can then dump it out into a bowl and pick out any large pieces and reprocess them. If you don't have a food processor, it's a pretty laborious process of shredding the bread with your hands.
@@NoRecipes thank you! I will definitely be using this technique from now on. We buy panko frequently so I'm really happy that you shared how I can make my own.
@@alphamuffin412 You're welcome! Once you start using fresh panko it's hard to back to the dried stuff. The only drawback is that it won't last very long, so if you make a bunch, you can freeze it.
Dear friend, you need to season your batter with seasoning salt and pepper if you are not going to do a flour dredge. Also a bit of sea salt on anything that comes out of a fryer. I believe your shrimp will be very bland otherwise.
@@NoRecipes Please try seasoning your Panko with seasoning salt / MSG and black pepper. And a bit of salt as soon as they come out of the fryer. I promise they will taste better. I am a sushi chef for 20 years
@@theultimaterental You're free to make it how you like, but I don't use MSG in my kitchen and the brine adds plenty of salt to the shrimp (especially if you consider this is usually served with chunou or tonkatsu sauce).
15/10 This (besides the Teriyaki Steak) is my fave. It's mindblowingly good. I added some voatsiperifery pepper and salt to the egg-mixture - outstanding.
It won't retain the crispness and I can't speak about potential food safety issues (that's going to depend on a lot of variables), but this is how I usually pack my daughter's bento (with leftovers from the night before).
Absolutely fabulous video. Learned a great deal from its entirety. I have a question for you regarding tuna. I have a problem with a bad bite in tuna, even the expensive canned albacore tuna. I deplore the fishy taste. You suggest in your shrimp video to use a brine that includes baking soda, can I use this brine with tuna and other raw fish, including raw tuna? Do you have any other suggestions for achieving a mild nice taste from raw fish, flounder, haddock, cod, etc? I can't seem to get that good clean fish taste and I use to love tuna and other fried mild fish. Buying fresh caught fish is a very rare possibility. Thank you so much, I look forward to more videos and I am proud to be a new fan of your cooking videos.
Thanks for the kind words and I'm happy to hear this was helpful! Regarding fishy smells in fish, I think there's two questions here so I'll answer each one separately. Regarding canned tuna, I'm generally not a huge fan of canned tuna for this very reason (it's fishy). There's not much you can do about this other than covering it up with spices and aromatics. Strong flavors like curry powder or lemon zest is a good place to start. As for "fresh" fish, it should not smell fishy if it's fresh. Unfortunately in most parts of the world there aren't the logistics networks in place to handle and distribute fish in a way that retains its freshness. I've never tried using baking soda for fish so to be honest I'm not sure how it will turn out, but I have tried brining fish with salt and this does work. Basically you want to dissolve enough salt in water to make it taste like the ocean and then add a bit of sugar (you can also add seasonings here like garlic or lemon peel here). Then you can brine the fish for 20-30 minutes. This does a couple of things that improves the texture of the fish, but the more important thing for you is that it will draw out some of the water in the fish which will reduce it's smell as well.
For real. It looks 👍. Made this recipe once. Came out good. I used flour then a wet batter then Used panko that was store bought. I like to cut my shrimps at a 45 degree angle then break them straight. Add a little salt, pepper, onion and garlic dry mix. 😋 much love and respect to you and ur channel. Be good, stay safe.😉😊
It will definitely work, but I personally like a thinner crust on Katsu, so I still use the traditional method for that. It's a matter of personal preference.
Always use store bought panko ...its not the same as bread crumbs they use electricity to cook panko which has a different structure than what u can get at home so it will be more crispy
I'm not sure how panko is mass produced these days, but it was originally made using the white part of Japanese sandwich bread and for me, that still achieves the lightest and most crisp coating.
@@NoRecipes yes sir! I am just done with writing everything down, now I am going to shop all the ingredients! The week after we planned a new visit to the japanese restaurant and show off my cooking 😜 and I also want to see if I can work with them once to see if I am suited for that kind of work.
Hi Arthur, it's in the video description. If you are watching RU-vid on a computer you just scroll down. If you are on a mobile device you'll need to click the little down arrow to the right of the video title to see the description. You can also always just go to my website which has printable recipes: norecipes.com/ebi-fry-japanese-fried-shrimp/
I have a recipe for chicken katsu here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3Te1MTJd1e4.html The battering method will work, but it makes for a thicker coating which works great for shrimp, but I prefer doing the traditional way for chicken.
Saturday evening I made Chicken Katsu the traditional way. I’ve been making it that way for many years. Including Katsu pork chops. But Saturday I didn’t want to wash extra dishes. Lol Thank you for responding back.
Thanks for the suggestion. If you just want a video to make ebifry I'm sure there are shorter ones out there, but if you want to learn how to make ebifry well (as well as other panko crusted dishes) that's what my videos are for. That's because I take the time to explain cooking concepts and techniques that aren't explained on most shorter videos. Making this shorter would necessitate cutting out this information that my viewers find useful.
