Commercially fried shrimp looks so good. They look like a long, fat, large shrimp. But in reality on the inside, the shrimp is so skinny, and the rest is just too much flour batter.
So, let’s make it at home!
Ingredients
- large size peeled shrimp
- flour
- egg
- panko
- salt, black pepper and garlic powder
- oil
Directions
Prepare for “straight” shrimp
- Make 3 or 4 shallow slant cuts on the belly side. See picture.
- Put shrimp belly side down.
Use both hand thumb and forefinger, push down shrimp with gentle pinch.
Tip; commercial skinny long shrimp , they keep pushing and extending shrimp at this processes. So you don’t need to do too much EXTENSION.
If you don’t need “straight ” shrimp, skip steps one and two. - Sprinkle salt over shrimp and leave 10 min. Wipe moisture very well and season with pepper and garlic powder.
- In a plastic bag, put flour and shrimp, and coat shrimp with flour evenly.
Tip; flour must coat into the belly side cut area too. - Hold shrimp tail, dip into egg. you don’t need dip tail. See picture.
- Put shrimp in a bowl of panko and in your palm, hold shrimp around a lot of panko and press, shaping nice and straight . This is important to make shrimp straight. See picture.
- Fry them until golden brown.
Serve with tartar sauce.
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