This recipe is my interpretation of panko shrimp, a delicious crunchy deep-fried shrimp that is relatively easy to prepare.
I have added some seasonings to the flour that coats the shrimp to improve the flavor, such as garlic powder and paprika. As such, it is slightly different from the Ebi fry of the authentic Japanese recipe.
I like panko instead of the regular breadcrumb because it makes the shrimp crunchier, and the crunchiness lasts longer.
Let's get into the details right away.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/panko-shrimp/ )
Ingredients A
1 pound of shrimp, peeled
2 tsp salt
1/2 tsp baking soda
Ingredients B
1/2 cup all-purpose flour
1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp turmeric powder
1 tsp garlic powder
Ingredients C
1 cup panko
1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp turmeric powder
1 tsp garlic powder
Ingredients D
1 egg (beat with 2 tbsp of water)
vegetable oil for frying
Method
- Devein, remove the shell and wash the raw shrimp with plenty of water until the water runs clear.
- Soak the shrimp in the water, added two teaspoons of salt and a teaspoon of baking soda, and let it soak for twenty minutes.
- Wash the shrimp with plenty of water to remove the baking soda and extra salt.
- Drain the shrimp in the calendar, then pat dry with a dry kitchen towel.
- Beat the egg vigorously in a small bowl to break up the egg whites.
- Season the flour with Ingredient B and the panko with Ingredient C.
- Coat the shrimp with flour, shake off the excess, then dip into the egg, and finally coat with the panko. You must gently press the panko crumbs on the shrimp’s surface to ensure it adheres firmly to the shrimp.
- Deep-fry the shrimp at 170°C/340°F until golden brown, which takes about 2 minutes
- Fish out the shrimp from the oil. Remove the excess oil from the fried shrimp with paper towels, or leave them on a wire rack.
- Arrange the shrimp on top of a bed of shredded cabbages, and garnish with cucumber slices, tomato, and lemon wedges. It is best to serve along with a dipping sauce.
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Website: tasteasianfood.com/
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