{"id":1708,"date":"2014-03-21T23:23:14","date_gmt":"2014-03-21T22:23:14","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=1708"},"modified":"2018-05-14T15:30:34","modified_gmt":"2018-05-14T13:30:34","slug":"ebi-fry","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/ebi-fry\/","title":{"rendered":"Recette d&rsquo;ebi fry \u2013 \u6d77\u8001\u30d5\u30e9\u30a4 (beignets de crevettes \u00e0 la japonaise)"},"content":{"rendered":"\n<p><strong>Beignets de crevettes \u00e0 la japonaise<\/strong>. Les <strong>ebi fry<\/strong> ce sont des crevettes pan\u00e9es tr\u00e8s populaires au japon. Mais elles sont la cause de ma d\u00e9ception en ce qui concerne mon restaurant de sushi pr\u00e9f\u00e9r\u00e9 \u00e0 Grenoble. Dans ce restaurant j&rsquo;avais l&rsquo;habitude de commander les <strong>ebi fry<\/strong> tout le temps, jusqu&rsquo;au jour j&rsquo;ai d\u00e9couvert qu&rsquo;elles sont surgel\u00e9es et qu&rsquo;il s&rsquo;agit du m\u00eame sachet qu&rsquo;on trouve dans les \u00e9piceries asiatiques locales. \u00c7a me g\u00eane pas trop qu&rsquo;ils utilisent un produit pr\u00e9-fabriqu\u00e9 surgel\u00e9, mais si je vais dans un restaurant japonais ce n&rsquo;est pas la peine de commander quelque chose que je peux faire exactement pareil.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire le\u00a0beignet de crevette japonais ?<\/h2>\n<p>N\u00e9anmoins, au lieu de les sortir surgel\u00e9es d&rsquo;un sachet, je fais les <strong>ebi fry<\/strong> moi-m\u00eame, comme je l&rsquo;explique dans la recette de cet article. Surtout depuis que je me suis bien approvisionn\u00e9 en panko, mais je laisse l&rsquo;histoire du panko pour une autre occasion. Au restaurant, je n&rsquo;ai pas cess\u00e9 d&rsquo;y aller parce qu&rsquo;ils servent un sushi avec un saumon d\u00e9licieux, mais je ne commande plus les <strong>ebi fry<\/strong>.<br \/>\n<ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/ebi-fry.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Ebi fry (beignets de crevettes \u00e0 la japonaise)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/ebi-fry.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/ebi-fry-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/ebi-fry-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/ebi-fry.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/ebi-fry\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette d&rsquo;ebi fry \u2013 \u6d77\u8001\u30d5\u30e9\u30a4 (beignets de crevettes \u00e0 la japonaise)<\/h2>\n<span id=\"post-ratings-1708\" class=\"post-ratings\" data-nonce=\"b2945fb671\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_1708_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(1708, 1, '1 Star');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_1708_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(1708, 2, '2 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_1708_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(1708, 3, '3 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_1708_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(1708, 4, '4 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_1708_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(1708, 5, '5 Stars');\" onmouseout=\"ratings_off(4.4, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,40 \/ 5. Votes: 5<\/div><\/span><span id=\"post-ratings-1708-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-05-14\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire le beignet de crevette japonais (ebi fry). Recette facile et d\u00e9licieuse. Des crevettes pann\u00e9s avec panko, la chapelure japonaise. \" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\"><span style=\"line-height: 1.5em;\">3 \u00e0\u00a05 grosses crevettes par personne, selon que vous les servez comme une tapa ou entr\u00e9e ou comme plat principal<\/span><\/li>\n<li itemprop=\"recipeIngredient\">Farine<\/li>\n<li itemprop=\"recipeIngredient\">\u0152uf<\/li>\n<li itemprop=\"recipeIngredient\">Panko (chapelure japonaise)<\/li>\n<li itemprop=\"recipeIngredient\">Sake (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">F\u00e9cule de pomme de terre (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<li itemprop=\"recipeIngredient\">Huile de tournesol pour la friture<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">D\u00e9cortiquer\u00a0les crevettes en laissant le bout de sa queue. Enlever l&rsquo;intestin (le fil noir), en tirant avec une pince ou l&rsquo;enlever avec un cure-dent par le dos de la crevette.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois pel\u00e9es, m\u00e9langer les crevettes dans un bol avec une cuill\u00e8re \u00e0 soupe de f\u00e9cule.<\/li>\n<li itemprop=\"recipeInstructions\">Rincer \u00e0 l&rsquo;eau froide et les s\u00e9cher avec du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">Faire quelques coupes dans le ventre pour les faire tenir bien droites.<\/li>\n<li itemprop=\"recipeInstructions\">Faire mariner les crevettes avec un trait de sake pendant 15 minutes \u00a0environ.<\/li>\n<li itemprop=\"recipeInstructions\">Passer les crevettes dans la farine, puis dans l&rsquo;\u0153uf battu et puis dans le panko<\/li>\n<li itemprop=\"recipeInstructions\">Repasser par l\u2019\u0153uf et le panko \u00e0 nouveau.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire chauffer l&rsquo;huile .<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;huile est chaude (environ 170\u00b0C ) , faire frire les crevettes en petits lots pendant 2 \u00e0 3 minutes ou jusqu&rsquo;\u00e0 elles soient dor\u00e9es selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Servir imm\u00e9diatement .<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>On peut les accompagner d&rsquo;une petite salade ou de chou chinois coup\u00e9 en julienne.<\/li>\n<li>On les sert normalement avec un peu de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/03\/sauce-tartare.html\">sauce tartare<\/a> ou de sauce tonkatsu. Mais elles sont aussi bonnes avec de la sauce soja, de la sauce nems, ou m\u00eame de la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/02\/mayonnaise-maison.html\">mayonnaise<\/a>.<\/li>\n<li>Utilisez une huile ne donnant pas trop de go\u00fbt comme l&rsquo;huile de tournesol. \u00c9viter le m\u00e9langes d&rsquo;huiles pour fritures.<\/li>\n<li>Voir, \u00e9tape par \u00e9tape, comment nettoyer les crevettes <a href=\"http:\/\/justonecookbook.com\/how-to\/how-to-prepare-shrimp-for-shrimp-tempura-ebi-fry\/\">ici<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant vous savez comment pr\u00e9parer le beignet de crevette japonais.<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p>Sources:\u00a0<a href=\"http:\/\/youtu.be\/adLjNuZGxo8\">Cooking with Dog<\/a>,\u00a0<a href=\"http:\/\/justonecookbook.com\/recipes\/ebi-fry-fried-shrimp\/\">Just One Cookbook<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire le beignet de crevette japonais (ebi fry). Recette facile et d\u00e9licieuse. Des crevettes pann\u00e9s avec panko, la chapelure japonaise. <\/p>\n","protected":false},"author":1,"featured_media":10941,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"ebi fry","_yoast_wpseo_metadesc":"Comment faire le beignet de crevette japonais (ebi fry). Recette facile et d\u00e9licieuse. Des crevettes pann\u00e9s avec panko, la chapelure japonaise.","footnotes":""},"categories":[20],"tags":[866,868,996,940],"class_list":["post-1708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-crevettes","tag-japonaise","tag-panko","tag-tapas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette d&rsquo;ebi fry \u2013 \u6d77\u8001\u30d5\u30e9\u30a4 (beignets de crevettes \u00e0 la japonaise)<\/title>\n<meta name=\"description\" content=\"Comment faire le beignet de crevette japonais (ebi fry). Recette facile et d\u00e9licieuse. 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