Japanese-style fried shrimp are made with butterflied shrimp and panko Japanese bread crumbs. Panko bread crumbs are coarser and lighter in color than regular bread crumbs.
12 large shrimp, peeled
and deveined, tails left
1/2 cup all purpose flour
1 egg, beaten
1/2 cup panko (Japanese-
style bread crumbs)
Oil for frying
With a sharp knife, make a few incisions on the stomach side of the shrimp. Lightly press the back of shrimp to straighten.
Place flour in small dish and coat shrimp lightly; shake off excess flour. Dip the shrimp in egg. Cover the shrimp with panko, pressing down to coat well.
Refrigerate shrimp for at least one hour. (Refrigeration helps crumbs to adhere to shrimp.)
Heat oil in a deep pan to 350 degrees. Fry shrimp until golden brown. Drain on paper towels.
1/2 cup soy sauce
1/4 cup water
1/4 cup sak
3 tablespoons seasoned
1 tablespoon granulated
1 teaspoon peeled and
grated fresh ginger root
Combine ingredients in small mixing bowl. Refrigerate for several hours to blend flavors.
Bring to room temperature before serving. Makes about 1 cup.
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