Sweet and Sour Panko Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
canola oil to cook |
2 minced shallots |
1 tablespoon minced ginger |
2 minced thai bird chiles |
1 cup fresh orange juice |
1 lemon, juiced |
2 limes, juiced |
1 tablespoon sugar |
1 tablespoon clear soy sauce (kikkoman pk-58) |
salt and black pepper, to taste |
20 to 24 large shrimp (u-10's or bigger), peeled, deveined, tail on |
2 cups all-purpose flour, in a shallow dish |
1 tablespoon powder (ancho, chipotle) |
6 eggs, beaten, in a shallow dish |
2 cups panko, in a shallow dish |
salt and white pepper, to taste |
2 cups mixed greens for plating |
Directions:
1. In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.
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