Japanese Panko-Crusted Prawns with Tonkatsu Sauce

What you need

• 16 large shrimp, about 500 g (1 lb), shell on
• 1/2 tsp salt
• white pepper, to taste
• 40 g (1/3 cup) all-purpose flour
• 2 large eggs, beaten
• 100 g (2 cups) panko
• 1 l (4 cups) vegetable oil, for deep frying
• 200 g (7 oz) green cabbage, very finely shredded
• 1 lemon, cut into wedges
• 4 tbsp tonkatsu sauce, or tartar sauce

Method

Restated from the original video

1. 1

   Peel the shrimp, leaving the last tail segment on. Pull out the dark vein with a toothpick.

2. 2

   Snip the very tip off each tail and scrape out the water inside so the oil does not spit.

3. 3

   Make 3-4 shallow cuts across the underside of each shrimp, then press it flat on the board until you feel the sinews give. This keeps it straight in the oil.

4. 4

   Pat dry and season with the salt and pepper.

5. 5

   Set out three shallow dishes with the flour, the eggs and the panko.

6. 6

   Dust each shrimp in flour, dip in egg, then press firmly into panko. Leave the tails bare.

7. 7

   Heat the oil in a deep pan to 175 °C (350 °F).

8. 8

   Fry 4-5 at a time until golden and crisp and the flesh is opaque all the way through, 2-3 min.

9. 9

   Drain on a rack or paper towels and let the oil come back to temperature between batches.

10. 10

    Pile the cabbage on plates, lay the shrimp alongside and serve hot with the lemon and tonkatsu sauce.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.