12 Ea. Shrimp-medium to large size-peeled, de-veined, butterflied
½ C. Flour
2 ea.Eggs-beaten with ¼ C. of water to use as egg wash
1 ½ Cups Japanese Panko Breadcrumbs-or use plain breadcrumbs
Vegetable Oil for Frying
Heat a deep pot with vegetable oil (not filled more than halfway) to 375°f using a deep fry thermometer to check temperature.. Coat each shrimp with the flour, shake off excess. Dip each shrimp in the egg wash, let excess drip off. Dredge each shrimp in the breadcrumbs,pressing to adhere the breadcrumbs.
When oil is 375°f, fry the shrimp ) for about 1½ minutes or until deep golden, and cooked through. Do not fry more than six shrimp at a time, or the temperature will go down and oil will absorb into shrimp. Drain on paper towels, and serve with orange-chipotle sauce. (recipe below) Enjoy!
Orange -Chipotle Sauce
½ Cup Orange Marmelade
1-2 tsp. Chipotle Pepper Sauce
2 tsp. Fresh Lime Juice
Salt to taste
Stir together in a small bowl until smooth. Serve with shrimp.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com