3 large eggs
¾ teaspoon salt
1 pound extra-large raw shrimp (16-20
count), peeled and deveined, leaving tails on
1/3 cup corn starch
1-1/2 cups panko
Vegetable oil
Beat eggs and salt together in a medium bowl until frothy. Dust both sides of shrimp in corn starch, shaking off excess. Dip shrimp into egg mixture and then coat thoroughly with panko, turning and patting panko firmly onto shrimp.
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| Dunk and dunk. |
Pour enough oil into large, heavy pot to measure 2 inches deep; heat oil over medium heat to 350F. Working in batches, deep-fry shrimp in hot oil until cooked through, about 2 minutes, turning pieces over once.
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| We had too much oil in the house and this was a great way to use it up. |
Remove shrimp and drain on paper towels. Arrange shrimp on
platter. If desired, serve with sweet and sour sauce.
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| Yeah... so a lot of the breading fell off during the frying process. |
My Rating: 3/5 "These tasted good. They would have tasted even better if the breading had stayed on. Maybe I should have pressed the panko down harder when I was dredging the shrimp it? Regardless, this is mostly a vehicle for sauce, so pick a good sauce. I chose ranch and I could have chosen better."
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