I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, February 23, 2009

Panko Shrimp Is A Sure Bet!

Family and friends threw me a surprise birthday bash yesterday at a nearby gaming and casino establishment for a day of fun. Before the actual gambling commenced we enjoyed a leisurely early dinner at their vineyard buffet. As with all buffets the selection was overwhelming. While all of us enjoyed most everything that we tried one dish stuck out as the agreeable favorite, their panko crumb fried shrimp. It was delicious, my grandmother could not stop talking about them and actually had seconds. The Japanese panko crumbs make all the difference in this recipe. The crumbs create the perfect crispness which gives a great textural contrast to the tenderness of the shrimp.

Panko Fried Shrimp

Fresh large or jumbo shrimp
2 eggs, beaten
Panko Crumbs
Cooking oil

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in Panko crumbs. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour.
Deep fry at 350 degrees until they rise to the top, 1-1/2 - 3 minutes or until golden brown.



Anonymous said...

Yum. I probably ate Panko-fried shrimp once or twice a week while we were in Japan. So. Good. And simple recipe! Thanks for posting this!

Julie said...

You are very welcome, Brianna & Justin