Wednesday, May 6, 2009
These popcorn shrimps makes a great pub grub. They are light, crunchy on the outside, but moist on the inside. The shrimps are coated with a variety of breadcrumbs called Panko. Panko is used widely in Japanese cuisine used to create a crunchy coating for fried foods. The airy lightness texture of the breadcrumbs creates a delicious crunchy crust.
1 lb (454 g) Shrimps (Preferably size 51/60 per lb)
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1 Packet (150 g) Japanese Panko
2 tsp Dried Parsley
2 Tbsp Cayenne Pepper
1 1/2 Tbsp Smoked Paprika
1 1/2 tsp Sea Salt
Some Freshly Chopped Parsley
Clean and shell the shrimps. Drain and pat dry.
In a large bowl, add the breadcrumbs, parsley, cayenne pepper, smoked paprika and sea salt. Mix until well combined.
To fry the shrimps: Toss the shrimps into the flour and shake off the excess flour. Then dip the shrimp in the egg and then into the breadcrumbs mixture, making sure to cover the entire shrimp.
Fry the shrimps in batches until light golden brown in color. To serve, top the shrimps with some chopped parsley and some lemon wedges on the side.