Thursday, June 3, 2010
Panko & Scallion-Crusted Shrimp
I decided to deep-fry half of the shrimp that I bought instead, breading it first with a mix of seasoned panko breadcrumbs (season the panko with salt and pepper; I like garlic powder as well) and chopped-up scallions. Using the standard breading procedure (SBP) of flour, egg wash and breadcrumbs (in that order), I breaded all the shrimp before starting the deep-frying. Heat up the oil in a pot or wok to around 400F. This being shrimp, it should cook fast. Start frying and remove the shrimp immediately when they start to turn golden brown. Remove from the oil and let the excess oil drain on a paper towel. It can be served as an appetizer or even an entree.