Fried shrimp

Shrimp or prawndishes are often prepared byfrying, especiallydeep frying. There are several styles.
Popcorn shrimpis the name of several small shrimpfritters.Cajun popcornis a similar dish of peeledcrayfish-tail fritters rich of spices,where shrimps could also be used as a substitute for crayfish.
Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried.
There are two popular deep-fried prawn dishes in Japan,ebi tempuraandebi furai. The difference is that tempura is never breaded,whilebreadeddeep-fries are calledfurais.Prawn cookings in Japan typically employ a straightening technique, by making several incisions on its belly side, then bend the prawn backwards to form straight prawns which they consider more appealing.
Ebi tempura(海老天ぷら)orebitenistempuraof prawn, with a light fluffy coat.It is served as a main dish, with soy-based dipping sauceor salt.It can also be made into other dishes such as:
Ebi furai(海老フライ or エビフライ)is a breaded anddeep-friedprawn dish, of darker and crunchy texture.
Traditionallykuruma ebiwas used, but many stores have started using cheaperblack tiger shrimp.It is thought thatebi furaiwas created around 1900 along with similar dishes such astonkatsuin the Western food restaurants ofTokyo.
Ebi furaiis a popular ingredient of Japanesebento,andebi furai bentō(海老フライ弁当 or エビフライ弁当)is a common menu item in bentō products.
Ebi furaibecame a specialty of the city ofNagoyadue to a joke made by a popular Japanesetarento(celebrity)Tamoriin the 1980s. He mockedNagoya dialectby theorizing that Nagoyans would callebi furaiasebi furyaa. Whilst this is false, it made people elsewhere to associate Nagoya with"ebi furyaa".Restaurants in Nagoya took the opportunity by offering inventions such as dishes actually namedebi furyaa,and a visual hybrid with the pride of Nagoya: theGoldenshachi.
Ebi katsu[ja]is breaded and deep-friedsurimi(paste) of shrimp meat.It differs fromebi furai, which is a whole prawn.
Shrimpkakiageis a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such assakura shrimp.
InKorean cuisine, fried shrimp is known assaeu-twigim(새우튀김). Along withojingeo-twigim(fried squid) and othertwigims, it is a commonstreet foodand abunsikjip(snack bar) item. It is also a commonanju(food accompanying alcoholic drinks) forbeer.
Fried shrimp dishes inPhilippine cuisineincludecamaron rebosado(battered shrimp),okoy(battered shrimp pancakes),halabos na hipon(fried or boiled shrimp cooked in its own juices orcarbonated soda), andnilasing na hipon(battered shrimp marinated in alcohol), among others.
Camaron rebosadois a deep-fried batteredshrimptypically served withsweet and sour sauce. It is made by peeling large shrimp and marinating it in a mixture ofcalamansijuice, salt, andblack pepper. It is then coated with abattermade from egg, flour, andcorn starchbefore deep frying.
Okoyis another native Filipino deep-fried dish that typically use small unshelled shrimp. The batter is uniquely traditionally made fromgalapong(ground soakedglutinous rice), mixed withcalabaza,sweet potatoes, orcassavaand various vegetables likecarrots,onions, and greenpapaya. It is deep-fried into flat crispy pancakes and traditionally served with a vinegar-based dipping sauce.