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Title: How to Make Ebi Fry 海老フライの作り方
Added: Nov 13, 2010
Author: cookingwithdog
Duration: 8:9
Description:
Ingredients fo Ebi Fry(serves 2)6 Frozen Black Tiger PrawnsA pinch of Salt1 tbsp Potato StarchWater- Batter -1 Egg⅔ tbsp Water2 tbsp Flour80g Nama Panko - Moist Bread Crumbs (2.82 oz)- Tartar Sauce -1 Boiled Egg2 tbsp Minced Onion2 tbsp Minced Parsley1 Small Pickled Cucumber2 tbsp Mayonnaise⅙ tsp Salt2 tsp Lemon Juice80g Cabbage (2.82 oz)2 pcs of Parsley4 Small Tomatoes2 Lemon Wedges＜材料＞2人分冷凍海老大6尾(ブラックタイガー使用)＜下処理用＞塩少々片栗粉大1水少々＜衣＞卵1個水大2/3小麦粉適量生パン粉80g(生パン粉がない場合は、霧吹き等でパンくらいの湿り気を与えて下さい。)＜タルタルソース＞・ゆで卵1個・玉ねぎみじん切り大2・パセリみじん切り大2・きゅうりのピクルス小1本・マヨネーズ大2・塩小1/6・レモン汁小2キャベツ80gパセリ2枝ミニトマト4個レモンのくし形2切れIngredientes para Ebi Fry(Porção para 2)6 Camarões Tigre Negro CongeladosUma pitada de Sal2 colheres de sopa de amido de batataágua- Massa -1 Ovo10 ml de água4 colheres de sopa de farinha80g Nama Panko - Farelo de Pão "húmido"(É vendido com o nome de Nama Panko)- Molho Tártaro -1 Ovo Cozido4 colheres de cebola em cubinhos4 colheres de sopa de salsa picada1 pepino em conserva pequeno4 colheres de sopa de maionese1/3 de colher de sopa de Sal4 colheres de Sumo de Limão80g de Repolho2 talos de Salsa4 Tomates cerejas2 Fatias de Limão
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Channel: Howto
Tags: cooking japanese food recipes ebi fry fried prawn shrimp tartar sauce panko bread crumbs cabbage tomato 和食 日本食 海老フライ エビフライ レシピ クッキング 作り方
cooking japanese food recipes ebi fry fried prawn shrimp tartar sauce panko bread crumbs cabbage tomato 和食 日本食 海老フライ エビフライ レシピ クッキング 作り方
Youtube Comments: 2198
aevanism Says:
May 9, 2012 - oba chann get well soon 1!!!!!!! i want another epic Jap's cuisine
FarFromAlegend Says:
May 9, 2012 - anybody think she was gonna cook the dog
LottiWang Says:
May 10, 2012 - i like her so much!! she looks so pretty when she smiles and the dishes look sooo good! the doggy is so cute and quiet~!
TickleMyTurtles Says:
May 10, 2012 - Ebi fry..... <3 Kyohei!!! xD
SataraMisere Says:
May 12, 2012 - what even is that knife. I love it! ♥_♥
SataraMisere Says:
May 12, 2012 - Also that wisk. It's adorable.
roodeehuhh Says:
May 13, 2012 - haha, im just fooling around.. im just a poor hungry student lol
AmehChuu Says:
May 13, 2012 - Chef's smile always brightens my face. I Hope chef comes back soon! <3
duckiela Says:
May 18, 2012 - What kind of knives do you use, Chef?
rumvodkaf1 Says:
May 18, 2012 - looks like a ceramic or teflon coated knife
moretumi00 Says:
May 19, 2012 - The dog is her reincarnated mother-in-law telling her how to cook
qwertyjan4 Says:
May 19, 2012 - Looks amazing but those prawns aren't going to last 10 seconds:/ need like 20 or something to be happy XD
sailorinironmouse Says:
May 21, 2012 - Sand veins ... omg the Japanese are polite in all manners :D it's the shrimp's bowels
mancillado Says:
May 22, 2012 - i think its a ceramic knive
Vernedi Says:
May 23, 2012 - Oi, do Japanese people call the green ones lemons and yellow ones limes, or are they like in the USA? In Mexico we call the green ones lemons instead of limes, so I wondered what other cultures used.
foleverto Says:
May 24, 2012 - i'm hungry...
yayauiui1025 Says:
May 24, 2012 - いきなり不躾な内容で申し訳ありません。余命宣告を受け、残り半年の命です。事の経緯はブログに記載しております。その内容を先に確認して頂ければスムーズにお話も出来ると思います。ブログ→httｐ://624.jp / お好きな額で構いません。私の手元にはブログの写真に貼っている通りです。冷やかしをされる方や中途半端な気持ちの方は最初からお断り致します。体調も日に日に悪くなる一方です...出来れば早急にご連絡をお待ちしてます。気軽にご連絡下さい。ブログ→httｐ://624.jp /
DogsDogma Says:
May 25, 2012 - Now I'm hungry.
dlkcjksdjkc Says:
May 26, 2012 - ジャニーズ・韓流・俳優・モデル・歌手ユニット・タレント・有名芸能人のマル秘動画が満載！ え！・・あ○しの松○がフジTVお天気おねえさんと・・・。 サイトはコチラ→httｐ://647.jp / アイドルと逢える！目撃情報なども盛り沢山。サイトはコチラ→httｐ://647.jp /
JustAnotherEmcee Says:
May 26, 2012 - 1:45 lololol
IMaPOSSE2 Says:
May 26, 2012 - Chef has beautiful hands and they move so gently and efficiently!
darkandsweetfairy091 Says:
May 28, 2012 - I shall cook this for my dad tomorrow, he is my taste tester before I cook for my boyfriend!!!
marSo1592 Says:
May 29, 2012 - yo lo hice y es demasiado rico!!
ykohr1982 Says:
May 29, 2012 - タルタルソースが具沢山で本格的でとても美味しそうですね。
primalotter Says:
May 9, 2012 - Brilliant prawn prep! Definitely going to use that technique next time