CRISPY FRIED SHRIMP

SERVES 2 to 3

I love fried shrimp but, so often, they are loaded with a heavy batter or crumb coating, and the shrimp are way overcooked. That’s why I prefer to make my own. If you haven’t tried Japanese panko crumbs, you really should. I find them in the oriental section of my grocery store. Some varieties are a little pricey, but well worth it for those times when you want something fried, but still somewhat light. And the resulting crust is much crispier than any other coating I have used. I always peel my own shrimp which takes just a little time but, if you purchase them already peeled, this is a very quick and easy dish.

INGREDIENTS

1 pound medium or large shrimp

1 cup all-purpose flour

Salt and pepper to taste

1 large or extra-large egg, beaten with 2 teaspoons water

1-1/2 cups panko crumbs

Canola or other vegetable oil

Peel the shrimp and, if desired, devein. Pat dry with paper towels. Place the flour on a flat plate and season lightly with salt and pepper. Place the panko crumbs on another flat plate. If the crumbs are large, crush them slightly with your fingers. Place a baking cooling rack over a foil-lined baking sheet. Lightly coat the shrimp with the flour, shaking off the excess. Then dip in the egg wash, allowing excess to drip off. Finally, coat them with the panko crumbs. Place in one layer on the cooling rack and refrigerate for 30 to 60 minutes. (If time is an issue, refrigerating is not necessary, but it helps the coating to adhere to the shrimp when they are fried.) Meanwhile, heat about 1-inch of oil in a high-sided 10-inch skillet or sauté pan over medium-high heat. Test the tip of one shrimp to see if the oil is the right temperature. It should bubble as soon as the shrimp goes in. Add the shrimp, in two batches if needed, and fry until golden brown and done, about 3 minutes per side. Remove with a slotted spoon and place on a clean cooling rack. If desired, sprinkle with additional salt. Serve with your favorite dipping sauce. For shrimp, my favorite is cocktail sauce.

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