Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles. Popcorn shrimp Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, where shrimps could also be used as a substitute for crayfish. Coconut shrimp Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, generously coated with grated coconut, and deep-fried. In the world Japan There are two popular deep-fried prawn dishes in Japan, ebi tempura and ebi furai. The difference is that tempura is never breaded, while breaded deep-fries are called furais. 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 or ebiten is tempura of prawn, with a light fluffy coat. It is served as a main dish, with soy-based dipping sauce or salt. It can also be made into other dishes such as: Over noodles: tensoba and tempura udon, but dishes with these names not necessarily contain prawns. They may be tempura of other ingredients. On a bowl of steamed rice: tendon (tempura donburi). In one version, the tempura is dipped in a sauce before serving. This sauce is considerably thick and sweeter than regular tempura dipping sauce. Tenmusu: a rice ball snack (onigiri) topped with a shrimp fritter. Ebi furai is a breaded and deep-fried prawn dish, of darker and crunchy texture. Each prawn is prepared by removing the legs and shelling the shells and head, but leaving the tail attached. The gritty tasting digestive tract is removed. The prawn is straightened, then coated with flour, beaten egg and Japanese breadcrumbs panko in that order, and deep-fried in hot cooking oil. Ebi furai is often eaten with a choice of thick Worcester sauce, a squeeze of lemon, or tartare sauce. Traditionally kuruma ebi was used, but many stores have started using cheaper black tiger shrimp. It is thought that ebi furai was created around 1900 along with similar dishes such as tonkatsu in the Western food restaurants of Tokyo. Ebi furai is a popular ingredient of Japanese bento, and is a common menu item in bentō products. Ebi furai became a specialty of the city of Nagoya due to a joke made by a popular Japanese tarento (celebrity)