Name: Panko Crusted Shrimp
Yield: 4 servings
Ingredients: Seasoned flour, for dredging; 3 eggs, beaten; 3 Tbsp milk (45 ml); 2 Tbsp of parsley, chopped (30 ml); 1 cup Panko bread crumbs (250 ml); 24 jumbo shrimp, shelled, de-veined, tail on; 4 cup olive oil, for frying (1000 ml); ½ cup plum sauce (125 ml); 1 Tbsp horseradish (15 ml)

Yields

4 servings

ingredients

Seasoned flour, for dredging

eggs, beaten

Tbsp milk (45 ml)

Tbsp of parsley, chopped (30 ml)

cup Panko bread crumbs (250 ml)

jumbo shrimp, shelled, de-veined, tail on

cup olive oil, for frying (1000 ml)

cup plum sauce (125 ml)

Tbsp horseradish (15 ml)

Ingredient Substitution Guide

directions

Step 1

Add flour to a bowl or shallow baking dish. Beat together the eggs, milk, parsley in bowl. Put panko in another shallow dish. Dredge the shrimp first in the flour then in the egg mixture and finally coat in panko mixture.

Step 2

Pour oil into a heavy-bottomed skillet and heat. Begin adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes. Transfer to plate line with paper towel.

Step 3

Stir plum sauce and horseradish together in a small bowl.

Step 4

Serve shrimp with the plum sauce and horseradish mixture.

appetizer
dinner
new year
Party Favourites
rice and grain

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Panko Crusted Shrimp

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