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Vegetable oil for deep-frying
4 french rolls, split and opened, leaving one side attached
4 tablespoons melted butter
1 teaspoon minced garlic
Rémoulade Sauce (recipe below)
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup flour
2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
2 pounds jumbo shrimp, peeled and deveined
2 cups shredded lettuce
Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360°F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread rémoulade sauce on rolls; top with shrimp and lettuce.
To make Rémoulade Sauce, mix together ½ cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and ½ teaspoon cayenne pepper. Makes ¾ cup.
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