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| Home -> [Appetizers, Seafood, Shrimp] -> [Panko shrimp Recipe] |
Panko shrimp
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Seafood, Shrimp |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Shrimp (26 to 30) | | 2
| cup | Panko (Japanese breadcrumbs) | | 1
| cup | Flour | | 2
| | Eggs | | | Oil for frying | | 1
| | Lemon |
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Procedures:
| 1 | Soy sauce for dipping | | 2 | peel and devein shrimp,but leave tails attached.wash well in salted water until water runs clear.this will be 5 or 6 changes of water.dry on paper towels. | | 3 | Beat eggs in a bowl.pour flour and panko onto separate pieces of waxed paper. | | 4 | Holding a shrimp by the tail,roll it in the flour,egg and panko. | | 5 | Place on cookie sheet.repeat with remaining shrimp.this may be done several hours in advance,but keep them in the refrigerator. | | 6 | Heat oil in a pan to 350 degrees.deep-fry shrimp until they turn light golden brown.you may need to do this in several batches,because if you crowd out the pan,they will not brown properly.drain on paper towels. | | 7 | Cut lemon in half lengthwise,cut each half in half.you will have 8 long wedges.serve with soy sauce to dip and lemon on side.you can squeeze the lemon either on the shrimp or in the soy sauce or both. | | 8 | note:the japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.this dish is served as an appetizer course in a japanese meal but would also make a good hors d"oeuvre at a western-style party. |
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