Panko Shrimp

Ingredients

• •1 pound shrimp
• •2 cups panko
• •1 cup flour
• •2 eggs
• •oil
• •1 lemon

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Method

From foodista.com — read the original

1. 1Soy sauce for dipping
2. 2Peel and devein shrimp,but leave tails attached. Wash well in salted water until water runs clear. This will be 5 or 6 changes of water. Dry on paper towels. Beat eggs in a bowl.
3. 3Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko.
4. 4Place on cookie sheet. Repeat with remaining shrimp. This may be done several hours in advance,but keep them in the refrigerator.
5. 5Heat oil in a pan to 350°F. Deep-fry shrimp until they turn light golden brown. You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.
6. 6Drain on paper towels.
7. 7Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food. This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party.