Recipe by Chrysl Castelino
Ingredients:
1 kg shrimp
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| for the crumb coating |
1/2 tsp garlic powder
2 tsp Worcestershire sauce
1/4 tsp pepper powder
2 tbsp Sriracha sauce
1 lime - juice
salt to taste
Ingredients:
10-15 slices white bread
Steps:
2 tsp Worcestershire sauce
1/4 tsp pepper powder
2 tbsp Sriracha sauce
1 lime - juice
salt to taste
For the coating:
1/2 cup maida/all purpose flour
1/2 tsp paprika powder
salt for seasoning
2 eggs (beaten)
1 cup Panko breadcrumbs (Recipe below)
1/2 cup maida/all purpose flour
1/2 tsp paprika powder
salt for seasoning
2 eggs (beaten)
1 cup Panko breadcrumbs (Recipe below)
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| Butterflied Shrimp |
- Peel and devein the shrimp. Leave the tails on.
- Butterfly the shrimp by cutting down vertically and flattening it with the knife. (See video below)
- Marinate the shrimp for half an hour with the garlic powder, Sriracha sauce, pepper powder, lime juice, Worcestershire sauce and salt to taste.
- Crumb coat the shrimp by first dusting it with a mix of maida and paprika.
- Next dip it in the beaten egg.
- Finally coat it with the panko crumbs and deep fry in hot oil till golden brown and crisp.
- Serve with a mayo dip or sweet chilly sauce.
- ENJOY!
PANKO BREAD CRUMBS
Ingredients:
10-15 slices white bread
Steps:
- Preheat your oven to 180 C.
- You will need only the white part of the bread so cut off the crust from the sides.
- Put the slices of bread in a food processor and run it on low speed for a few seconds. Do not turn it into a fine powder OR crumble the bread with your fingers.
- Transfer the crumbs into a baking tray and bake for 10 minutes. Do not let them brown.
- Cool completely and transfer into an airtight container for future use.