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

(Serves About 4)

Ingredients

 

  • 20 x 15-20 Count Shrimp (Peeled with tail on is best)

  • 2 Eggs

  • ¼ Cup Milk

  • 1 ½ Cups Panko

  • ½ Cup All-Purpose Flour

  • 2 Teaspoon Salt

  • 2 Teaspoon Ground Sichuan Pepper

  • 1 Teaspoon Garlic Powder

  • 2 Cups Cooking Oil for Frying (I use Vegetable Oil)

  • 2 Scallions (Chopped for Garnish)

Instructions

  1. De-vein the shrimp.

  2. 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).

  3. Lay out a breading station:

    • Flour (seasoned with salt, Sichuan pepper and garlic powder).

    • Beaten eggs mixed with milk.

    • Panko (seasoned with salt, Sichuan pepper and garlic powder).

  4. 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.)

  5. 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.

  6. When ready to cook, place the cooking oil in a wok or deep sided frying pan.

  7. 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.)

  8. Fry the shrimp in batches -- so you don’t bring down the temperature of the oil -- for about three minutes each.

  9. Remove from the oil with a spider, sprinkle with a mixture of the remaining salt and Sichuan pepper, and served topped with chopped scallions.

  10. Dip in Gochujang Ketchup.

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