Ingredients: 1 pound Shrimp (26 to 30),2 cups Panko (Japanese breadcrumbs),1 cup Flour,2 Eggs,Oil for frying,1 Lemon
Instructions:
- Soy sauce for dipping
- Peel and devein shrimp,but leave tails attached.Wash well in salted water until water runs clear.This will be 5 or 6 changes of water.Dry on paper towels. Beat eggs in a bowl.
- Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko.
- Place on cookie sheet.Repeat with remaining shrimp.This may be done several hours in advance,but keep them in the refrigerator.
- Heat oil in a pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.
- Drain on paper towels.
- Cut
- Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.This dish is served as an appetizer course in a Japanese meal but would also make a good hors d’oeuvre at a Western-style party.
