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Raw Shrimp –
16-20 ct, peeled (tail–on) defrosted
Panko Batter
(Hydroblend Item No. 1-01069)
Water
Nama Panko
Bread Crumbs
Miso Paste,
diluted with rice vinegar
Cilantro,
finely chopped
Coating Instructions for Nama Panko
1. Combine
4 oz. Batter 1-01069 (by weight) with 6 oz. (by weight) of cold
water. Pre-Mix for 30 seconds on #1 on setting on mixer. Change to
#2 setting and mix for an additional 3-1/2 minutes. Let batter rest
for 5 minutes before using. Adjust solids as needed to achieve desired
coverage. Batter should cling well to shrimp.
2. Dip
thawed shrimp in miso cilantro mixture to coat lightly.
3. Dredge
shrimp in batter to coat well.
4. Bread
with Nama Panko, pressing breader on firmly to achieve good coverage
(pack like a snowball). Apply Nama Panko to up to 1/3 the weight of
shrimp.
5. Place
three shrimp on wooden skewer.
6. Place
on sheet tray and freeze or par-fry (in a deep fryer) for 15-20
seconds at 385ºF to set breading.
For Raw
Breaded: Deep Fry at 350ºF until done
For Par-fried:
Place on baking sheet and bake at 425º or fry back at 350ºF until done
Dipping
Sauce
1/2
Cup Seasoned Rice Vinegar
2 1/2
Teaspoon Light Brown Sugar
2
Teaspoon Ginger, Minced
1
Teaspoon Fish Sauce
1
Teaspoon Cilantro, Chopped
1
Each Green Onion, Minced
1. Combine all ingredients except cilantro and green onion in a
non-reactive saucepan.
2. Heat to 180º F to dissolve brown sugar.
3. Cool and cilantro and green onion.
Serving Suggestion
Serve dipping
sauce in a ramekin.
Dress hot
fried Nama Panko Breaded Shrimp Sticks pinned into a slice of fresh
pineapple, garnished with cilantro and serve the Dipping Sauce on the
side. |
