Description
Description: These crispy, golden-brown shrimp are coated in a flavorful batter and panko breadcrumbs, offering a delightful crunch in every bite. Perfect as an appetizer, main dish, or side, they’re sure to impress at any meal.
Ingredients
For the Shrimp:
-
1 lb large prawns or shrimp, peeled and deveined
-
2.5 cups panko breadcrumbs
For the Batter:
-
⅔ cup cornstarch
-
½ cup rice flour
-
Salt and pepper, to taste
-
1.5 tsp garlic powder
-
½ tsp paprika
-
½ tsp chili powder (optional)
-
1.5 tsp dashi powder
-
1 large egg
-
½ cup cold carbonated water
Instructions
-
Prepare the Shrimp: Pat the shrimp dry with paper towels to ensure the batter adheres well.
-
Make the Batter: In a bowl, whisk together the cornstarch, rice flour, salt, pepper, garlic powder, paprika, chili powder (if using), and dashi powder. Add the egg and cold carbonated water, whisking until the batter is smooth.
-
Coat the Shrimp: Dip each shrimp into the batter, ensuring it’s fully coated. Then, roll it in the panko breadcrumbs, pressing gently to adhere.
-
Fry the Shrimp: Heat oil in a deep skillet or wok over medium-high heat. Once hot, fry the shrimp in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.
-
Drain and Serve: Remove the shrimp from the oil and drain on a paper towel-lined plate. Serve immediately with your choice of dipping sauce.
Notes
For extra crunch, you can toast the panko breadcrumbs lightly before coating the shrimp.
Ensure the oil temperature remains consistent to achieve an even golden color.
Leftover shrimp can be refrigerated for up to 2 days. Reheat in an oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-American