Home Cooks > Recipes > Crispy Wok House Shrimp

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Ingredients

Yield: Makes 4 appetizers

1 pound uncooked jumbo shrimp, peeled and deveined, tails intact
1/3 cups flour
1/2 teaspoon black pepper
3 large eggs
3 teaspoons Kikkoman Soy Sauce
1-1/2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
Vegetable oil (for deep frying)

Instructions

Beat eggs and soy sauce in a medium bowl until frothy. Mix flour, and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into egg mixture, then press shrimp into Panko, turn shrimp to coat both sides. In the meantime, pour 2 inches of oil into a wok or deep pot; heat oil until 350˚F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter.

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