Panko Shrimp
This extra crispy plump and juicy shrimp is sure to bring a smile to your face.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 12 prawns (extra large preferred, see notes)
- 1/2 cup all purpose flour
- 2 eggs (lightly beaten)
- 2 cups panko
- 3 cups neutral oil (high heat for deep frying, see notes)
- 1 cabbage (shredded)
- 1 cucumber (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup tartar sauce (Japanese preferred, see notes)
Steps
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Peel the shell off the prawns, leaving the tail on. Devein and make three shallow cuts on the bottom of the prawn to straighten it out. Pat dry with paper towels then season generously with salt and pepper.
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Dredge the prawns in flour, then egg, then back into flour, egg, and finally panko, pressing to adhere. Repeat the breading process so the shrimp are double coated.
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Heat the oil to 350°F and when hot, add the prawns, 2-3 at a time and deep fry, 2-3 minutes, or until golden brown, flipping as needed. Drain on a wire rack.
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Enjoy with cabbage, cucumbers, tomatoes, and Japanese tartar sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| prawns | 12 | - | - |
| all purpose flour | 0.5 cup | - | - |
| eggs | 2 | - | - |
| panko | 2 cups | - | - |
| neutral oil | 3 cups | - | - |
| cabbage | 1 | - | - |
| cucumber | 1 | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| tartar sauce | 1 cup | - | - |
*Estimated market prices, may vary by region
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