Well, the night I was feeling brave and energetic and I thought, no problem, I will faux fry! What is faux fry, you ask? I only put a minimal amount of oil in a stainless steel pan so I didn't have tons of oil to deal with later, and stainless steel ensured that my little shrimpies didn't stick to the pan. Perfecto! Next time I'm going to throw in a little shredded coconut and make coconut shrimp.
Ingredients:
- Thawed, peeled, deveined, and cooked shrimp
- 2 cups panko (Japanese breadcrumbs)
- 2 eggs
- Oil for pan (I use canola!)
- Beat the eggs in a bowl and pour the panko into a separate bowl. Feel free to season the panko with anything you want! Put your shrimp in a bowl or plate for easy grabbing. Hint: you are setting up your cooking station! I put my shrimp, eggs and panko bowls right next to my stove top so I could simply dip the shrimp into the eggs, dip them in the panko, then pop them into the oil.
- Heat enough oil to cover the pan's bottom about 1/8" to medium heat. You can test the oil by dropping in a tiny panko crumb: if it sizzles and bubbles, load 'em in the pan! If it just sinks and nothing exciting happens, wait another minute.
- While you're waiting for the oil to heat up, start dipping your shrimp one at a time into the eggs then the panko, making sure to coat them completely with panko!
- Cook the shrimp in batches (don't crowd the pan!), only about 15 seconds per side. Place them on a paper-towel-lined plate and repeat until you're finished cooking all of them!
Possible dipping sauces: sweet Thai chili, barbeque, soy, ponzu, garlic aioli
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