INGREDIENTS:
- 1 lb medium shrimps, shelled, deveined, and head removed (don’t remove tail)
- 3/4 cup all- purpose flour
- 1 cup Panko bread crumbs
- 2 pcs raw eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 3 cups cooking oil
HOW TO COOK:
- To butterfly the shrimp, run a knife lengthwise more than halfway through the back or front of the shrimp then gently open the cut to form a butterfly-like figure.
- Place shrimps in a container and season with the salt, black pepper, paprika, and garlic powder.
- Pour and heat the oil in a deep cooking pot.
- Place the flour, beaten eggs, and the bread crumbs in different containers (for dredging).
- Dredge the shrimps in flour and then dip in the beaten egg mixture.
- Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
- Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko bread crumbs are. Shake to coat.
- Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
- Remove from the pot and arrange in a plate lined with paper towel.
- Serve with sweet and sour sauce. Enjoy!
IMAGE: kitchensseafood.com
Also try: Shrimp Lumpia
