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is a deep fried cuisine popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya. A popular ingredient of Japanese ''bento'', is a common menu item at bentō shops. Traditionally ''Kuruma Ebi'' was used, but since a decline in its cultivation, many stores have started using ''black tiger shrimp'' and ''Ise Ebi''. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the Western food restaurants of Ginza and Tokyo. == Cooking == Each prawn is straightened out flat, and a small incision made along its back. The gritty tasting digestive tract is then pulled out of this incision. The prawn is then coated with flour, beaten egg and breadcrumbs in that order, and deep-fried in hot cooking oil. The head is usually removed before cooking. However, if the prawn is fresh enough, it may be cooked and served whole. Some people prefer to eat the head, which becomes crispy. Fried prawns are often eaten with a choice of thick Worcester sauce, Hoisin sauce, lemon juice or tartare sauce. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fried prawn」の詳細全文を読む スポンサード リンク
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