Crunchy Fried Shrimp | Pak Ladies

Crunchy Fried Shrimp

Crunchy Fried Shrimp

Crunchy Fried Shrimp

“The Panko bread crumbs give these crunchy fried shrimp just the right amount of crunch.” The Panko bread crumbs is a Japanese bread crumbs. It’s widely available in any grocery store. Just ask the sale associate in which isle will you find “Panko bread crumbs.”

Shared by: Marium Hamid

Crunchy Fried Shrimp

Ingredients:

  1. Uncooked jumbo shrimp – 1 pound peeled and deveined, tails left intact (PRAWNS / JHINGA)
  2. Flour – 1/3 cup
  3. Salt – 3/4 tsp
  4. Large eggs – 3
  5. Panko Bread Crumbs – 1 1/2 cup
  6. Vegetable oil – for deep frying
Shrimp Chow Mein

Method for cooking:

  • Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl.
  • Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F (176.66666667°C).
  • Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain.
  • Arrange shrimp on platter. If desired.
  • Serve with Kikkoman Tonkatsu Sauce for dipping.

Tonkatsu Sauce (Japanese-Style Barbecue Sauce) Recipe

Yield: makes about ½ cup

Prawn with Rice, By Chef Zakir Qureshi

Ingredients:

  1. Ketchup – 1/3 cup
  2. Worcestershire sauce – 2 tbsp
  3. Soy sauce – 1 tbsp
  4. Vinegar- 1 tbsp
  5. Sugar – 1 tbsp
  6. Dijon mustard – 1 tsp
  7. Garlic powder – 1/4 tsp

Directions:

  • In a small bowl, stir together ketchup, Worcestershire, soy sauce, vinegar, sugar, mustard, and garlic powder.
  • Use immediately or store in an airtight container in the refrigerator for up to a month.





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