Panko-fried prawns (Ebi furai)

1. Peel the prawns, leaving the tails on, remove the dark vein along the back, make 3-4 small cuts on the belly side and gently stretch them so they stay straight when fried.

2. For the tartar sauce, hard-boil the egg for 10 minutes and chop it finely with the gherkin and onion, then mix with the mayonnaise.

3. Season the prawns lightly with salt, dredge in flour, dip in beaten egg and finally press into the panko.

4. Heat the oil to 175 °C and fry the prawns in batches for 2-3 minutes until golden.

5. Drain on kitchen paper; meanwhile shred the cabbage very finely.

6. Serve the prawns with the cabbage, tartar sauce and lemon wedges, alongside rice.

Tip: Ebi furai is a favourite of yōshoku, Western-influenced Japanese cooking, and often goes into bento boxes. Without the belly cuts the prawns curl up in the oil – don't skip them.