Tiger prawns in panko breading
2 servings
15 minutes
Panko-breaded tiger shrimp is a delightful dish of Pan-Asian cuisine that combines a crispy texture with a tender seafood flavor. Panko, Japanese breadcrumbs, give the shrimp lightness and airiness, making the crust especially crunchy. Before frying, the shrimp are marinated in a mixture of sesame oil, soy sauce, lemon juice, and cayenne pepper, adding spiciness and aromatic depth to the flavor. Fried to a golden crust, they become an ideal appetizer that pairs wonderfully with rosé wine or spicy sauce. The simplicity of preparation and the sophistication of taste make this dish a perfect choice for a festive dinner or gastronomic enjoyment.
1
Thaw frozen shrimp, use unthawed ones as they are, remove their digestive tracts, and leave the tails if present. Marinate the shrimp in a mixture of sesame oil, soy sauce, lemon juice, and cayenne pepper. Marinate for ten minutes.
- Peeled shrimp: 500 g
- Soy sauce: 20 ml
- Sesame oil: 50 ml
- Lemon juice: 50 ml
- Ground cayenne pepper: pinch
2
Heat unrefined vegetable oil in a saucepan until boiling.
- Vegetable oil: 1 l
3
In one bowl, put panko breadcrumbs, in another, lightly beat an egg. Dip the shrimp in the beaten egg, coat with panko, and send to boiling oil.
- Chicken egg: 1 piece
- Panko breadcrumbs: 50 g
4
When the shrimp turn a pleasant light brown in oil, remove them, dry on a napkin, and eat. They go very well with rosé wine, by the way.
- Peeled shrimp: 500 g
