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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch. Ingredients:
1 cup panko (japanese breadcrumbs) |
1 tablespoon finely chopped fresh flat-leaf parsley leaves |
1/4 teaspoon kosher salt |
3 1/2 ounces rice flour (about 3/4 cup) |
2 1/4 ounces all-purpose flour (about 1/2 cup) |
1/2 teaspoon baking soda |
12 ounces chilled pilsner beer |
6 tablespoons canola oil, divided |
1 1/2 pounds peeled, deveined large shrimp |
Directions:
1. Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.
2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.
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