- 12 pieces of medium shrimp
- 1/2 cup flour, seasoned with 1 teaspoon salt and 1/4 teaspoon freshly ground pepper
- 2 beaten eggs
- 1 cup Japanese panko crumbs
- Canola oil for frying
- Peel and butterfly shrimp. Run the tip of your knife from the wide end of the shrimp on the underside and slice along, but not through, to the tail.
- Season shrimp with salt and pepper. Coat shrimp in flour, then dip in eggs, and coat with panko.
- Heat 1 inch of canola oil in frying pan to medium-high heat, but the oil should not be smoking.
- Drop shrimp into oil for a minute, then turn once and remove when golden brown. Allow to drain on paper towels. Serve immediately with dipping sauce.
Horseradish Dipping Sauce
I’m a little embarrassed to be typing this up because cocktail sauce is such a common thing, but in the interest of thoroughness: take a cup of ketchup and combine with a tablespoon of fresh, finely-grated horseradish. You can adjust the horseradish to your own taste – a tablespoon is a lot of heat, so start with less and add more until your eyes are watering at the appropriate level. If you’re using horseradish from a jar, I’d use less because it’s not as strong as the fresh root.