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1 cup Kikkoman Panko Bread Crumbs
1 teaspoon red chili flakes
1 pound jumbo shrimp, deveined
1/2 cup vegetable oil
1/2 cup minced garlic cloves
1/2 teasoon salt
1/2 cup chopped onion
1 red jalapeno chile, coarsely chopped
(with seeds if you like it hotter)
1 green onion, chopped
2 tablespoons rice wine
1 tablespoon sesame oil
5 sprigs cilantro
Heat a wok or frying pan over medium-low heat. Add panko and chili flakes. Stir constantly until crumbs turn evenly golden tan. Watch carefully when crumbs begin to color because they will start to brown quickly. When you smell the aroma of toasted chili and the panko turns evenly golden tan, transfer to a bowl. Heat oil in a wok to 300?, add garlic. Stir about 2 minutes or until garlic stops sizzling, turn golden (not brown) and no longer clings together. Pour garlic through a fine strainer set over a bowl to drain (*reserve oil). Immediately add garlic and salt to toasted panko and toss well. (Can be done ahead, cooled and kept in airtight container for 1 or 2 days)
Wipe out wok and add 3 tablespoons reserved *garlic oil. Heat over high until lightly smoking.
Add onion, jalapeno and green onion and stir-fry 30 seconds. Add wine and sesame oil and toss for 30 seconds. Add shrimp and 3/4 cup of the garlic panko and toss for 30 seconds. Arrange shrimp on a platter and sprinkle with remaining garlic panko over shrimp. Garnish with cilantro.
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