Shrimps are butterflied and encased with panko breadcrumbs to give a crunchy bite. A perfect finger food that can be served as an appetizer or enjoyed with a meal. These shrimps look spectacular, are succulent and also addictive.
Panko breadcrumbs are Japanese style breadcrumbs made from bread without crusts. The breadcrumbs are airy, large flakes that gives fried foods a light, crunchy coating. The crumbs do not absorb as much grease as regular breadcrumbs. They are ideal to be used on onion rings, crab cakes or chicken nuggets.
Panko breadcrumbs are Japanese style breadcrumbs made from bread without crusts. The breadcrumbs are airy, large flakes that gives fried foods a light, crunchy coating. The crumbs do not absorb as much grease as regular breadcrumbs. They are ideal to be used on onion rings, crab cakes or chicken nuggets.
Crunchy Butterflied Shrimp Bites
(Makes 20)
Ingredients:
20 shrimps
1/4 cup cornflour
1 tablespoon white flour
1/2 teaspoon pepper powder
1 teaspoon chilli powder
1 teaspoon garlic powder
1 egg
2 cups panko breadcrumbs
salt
oil for deep frying
Preparation
Wash and peel shrimps leaving the tail on. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Flatten the shrimp and make a hole in the centre. Pass the tail through the hole.
Batter
In a bowl, add cornflour, white flour, the spice powders, egg and salt. Mix to form a smooth consistency. If batter is too thick, add few drops of water.
Put the panko breadcrumbs in a bowl with a spoon.
Hold the tail of the shrimp, dip in the batter then into the bowl with panko breadcrumbs. Spoon crumbs onto the shrimps and place them in a plate. Follow the same procedure for the rest of the shrimps. Once all the shrimps are coated, they are ready to be deep fried.
On medium flame, heat oil and deep fry shrimps till crunchy and golden brown.
(Makes 20)
Ingredients:
20 shrimps
1/4 cup cornflour
1 tablespoon white flour
1/2 teaspoon pepper powder
1 teaspoon chilli powder
1 teaspoon garlic powder
1 egg
2 cups panko breadcrumbs
salt
oil for deep frying
Preparation
Wash and peel shrimps leaving the tail on. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Flatten the shrimp and make a hole in the centre. Pass the tail through the hole.
Batter
In a bowl, add cornflour, white flour, the spice powders, egg and salt. Mix to form a smooth consistency. If batter is too thick, add few drops of water.
Put the panko breadcrumbs in a bowl with a spoon.
Hold the tail of the shrimp, dip in the batter then into the bowl with panko breadcrumbs. Spoon crumbs onto the shrimps and place them in a plate. Follow the same procedure for the rest of the shrimps. Once all the shrimps are coated, they are ready to be deep fried.
On medium flame, heat oil and deep fry shrimps till crunchy and golden brown.