Japanese-Style Deep-Fried Shrimp
As can be seen, the coating stayed stuck to the shrimp and was nicely browned.
In addition to the shrimp, I made two sauces (see recipes below).
4 servings
8 calculated points
The Shrimp
Ingredients
1 pound medium shrimp, peeled (tails left on) and deveined
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying
Directions
1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Hot and Sweet Dipping Sauce (Really good!)
Ingredients
1/2 cup rice vinegar
1/2 cup white sugar
1 clove garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. 2. Reduce heat to low, simmer 5 minutes, and remove from heat.
3. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.
4. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Dipping Sauce
Ingredients
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons prepared horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash ground black pepper
cayenne pepper to taste
Directions
In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Hot and Sweet Dipping Sauce (Really good!)
Ingredients
1/2 cup rice vinegar
1/2 cup white sugar
1 clove garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. 2. Reduce heat to low, simmer 5 minutes, and remove from heat.
3. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.
4. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Dipping Sauce
Ingredients
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons prepared horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash ground black pepper
cayenne pepper to taste
Directions
In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Comments
Post a Comment