Japanese-Style Panko Fried Shrimp with Dipping Sauce

Posted: Wednesday, October 24, 2007

 

  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.

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

intact

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.

Dipping Sauce

1/2 cup soy sauce

1/4 cup water

1/4 cup sak

3 tablespoons seasoned

rice vinegar

1 tablespoon granulated

sugar

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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