![]() This helps the batter stick to the shrimp when frying! Once the shrimp are dredged in the seasoning mix, let them rest for 10-15 minutes while the oil heats up. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying. Make sure that the entire shrimp is coat and that there are no wet spots on the shrimp! Key Ingredient Tips for Panko ShrimpĪfter your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. In a separate bowl, dredge the shrimp in panko breadcrumbs, using your hands to pack in the breadcrumbs so they are thoroughly coated on the shrimp. Dip your shrimp in the wet batter and let the excess batter drip off. The consistency we’re after is something slightly looser than pancake batter. Mix your wet batter ingredients until the combined. Once the shrimp are straightened, season them with salt and black pepper. This is going to allow the shrimp to flatten out to get that restaurant-quality flat shape that you typically see in Japanese Izakayas. ![]() The first step is to make small cuts along the underside of the shrimp. This recipe is very straightforward and simple, only requiring a few ingredients! Here is what you’ll need: ![]()
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