Panko Shrimp
This combination of beautifully juicy shrimp, a crunchy coating from that Japanese breadcrumb, Panko, is hard to beat. I usually serve it with a side of my Gochujang (Korean chili paste) Ketchup. It has already become a winner and a regular request in our house.
Panko Shrimp Recipe
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(Serves About 4)
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Ingredients​
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20 x 15-20 Count Shrimp (Peeled with tail on is best)
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2 Eggs
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¼ Cup Milk
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1 ½ Cups Panko
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½ Cup All-Purpose Flour
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2 Teaspoon Salt
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2 Teaspoon Ground Sichuan Pepper
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1 Teaspoon Garlic Powder
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2 Cups Cooking Oil for Frying (I use Vegetable Oil)
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2 Scallions (Chopped for Garnish)
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Instructions
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De-vein the shrimp.
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Make small shallow cross cuts across the top and bottom of the shrimp so that they lay flat rather than curl (this is optional, but I think the end result looks better).
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Lay out a breading station:
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Flour (seasoned with salt, Sichuan pepper and garlic powder).
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Beaten eggs mixed with milk.
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Panko (seasoned with salt, Sichuan pepper and garlic powder).
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Take a shrimp and toss lightly in flour, then in egg, and then in Panko. (I actually double dip mine in the egg and Panko to get a really crisp result – this is optional.)
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Lay the shrimp out on a baking tray lined with parchment paper and place in the fridge until ready to cook. Chilling them will help the breading set.
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When ready to cook, place the cooking oil in a wok or deep sided frying pan.
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Bring to a temperature of 325 degrees Fahrenheit. (If you don’t have a thermometer, dip the handle of a wooden spoon into the oil. If the oil bubbles around it, it’s at the right temperature.)
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Fry the shrimp in batches -- so you don’t bring down the temperature of the oil -- for about three minutes each.
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Remove from the oil with a spider, sprinkle with a mixture of the remaining salt and Sichuan pepper, and served topped with chopped scallions.
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Dip in Gochujang Ketchup.