400 gr large shrimps, peeled.
½ cup all purpose flour
½ cup panko (Japanese-style bread crumbs)
Canola Oil for frying
Salt and pepper.
Photo by me
Clean the shrimps move the head but leave the tail. Flip over the shrimp to reveal the underside.
Make 1 slanted incision near the center of the shrimp's body from side to side. Move down a short distance and make one more similar incision.
Large shrimps. Photo by me
Firmly press stomach side of the shrimp and gently press the back of shrimp to straighten. Start with the head side and move towards the tail.
The shrimp will become longer in length.
Make sure don’t press too hard or it will break.
Clean shrimps before batter. photo by me.
Making the batter:
Place flour in large dish, add cold water salt and pepper Mix it together until it become batter.
Shrimps in batter. Photo by me
Cover the shrimp with panko, pressing down to coat well.
Shrimp in panko crumbs. Photo by me
Heat oil in a deep pan to 350 degrees.
Deep fry shrimp until golden brown.
Drain on paper towels.
Deep fry. Photo by me
For the dipping sauce if desired,
½ cup soy sauce
¼ cup water
¼ cup rice wine
3 tablespoons seasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon peeled and grated fresh ginger root
Combine ingredients in small mixing bowl. Refrigerate for one hour to blend flavors.
Bring to room temperature before serving.