Panko Shrimp

Name: Panko Shrimp
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 12 prawns (extra large preferred, see notes); 1/2 cup all purpose flour; 2 eggs (lightly beaten); 2 cups panko; 3 cups neutral oil (high heat for deep frying, see notes); 1 cabbage (shredded); 1 cucumber (sliced); 1 cup cherry tomatoes (halved); 1 cup tartar sauce (Japanese preferred, see notes)

This extra crispy plump and juicy shrimp is sure to bring a smile to your face.

⏱️ 25 menit 🔪 Persiapan: 10 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 24 dilihat

👨‍🍳 Mulai Masak

Foto: I Am a Food Blog — Stephanie

Bahan-bahan

4 porsi

12 prawns (extra large preferred, see notes)
1/2 cup all purpose flour
2 eggs (lightly beaten)
2 cups panko
3 cups neutral oil (high heat for deep frying, see notes)
1 cabbage (shredded)
1 cucumber (sliced)
1 cup cherry tomatoes (halved)
1 cup tartar sauce (Japanese preferred, see notes)

Langkah-langkah

Peel the shell off the prawns, leaving the tail on. Devein and make three shallow cuts on the bottom of the prawn to straighten it out. Pat dry with paper towels then season generously with salt and pepper.
Dredge the prawns in flour, then egg, then back into flour, egg, and finally panko, pressing to adhere. Repeat the breading process so the shrimp are double coated.
Heat the oil to 350°F and when hot, add the prawns, 2-3 at a time and deep fry, 2-3 minutes, or until golden brown, flipping as needed. Drain on a wire rack.
Enjoy with cabbage, cucumbers, tomatoes, and Japanese tartar sauce.