Preparation Instructions                                 Chipotle Remoulade Sauce

Raw Shrimp – 16-20 ct, peeled (tail–on) defrosted

Panko Batter  1-01063

Water

Nama Panko Bread Crumbs

Miso Paste, diluted with rice vinegar

Cilantro, finely chopped

Coating Instructions for Nama Panko

1.     Combine 4 oz. Batter 1-01063 (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 15-2 0 seconds at 385ºF to set  breading.

Shrimp Cooking Instructions

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

 for Nama Panko Breaded Shrimp Sticks

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

 Instructions for Dipping Sauce

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.