Japanese-Style Shrimp with Ginger Chili Sauce
1 pound large shrimp, peeled and deveined, tails left intact,
1/2 teaspoon kosher salt,
1/2 teaspoon ground black pepper,
1 cup flour,
1 teaspoon paprika
3 eggs, beaten (or substitute 1/3 cup egg substitute),
1 cup panko bread crumbs,
Ginger chili sauce:
1/2 cup mayonnaise,
2 teaspoons chili sauce such as Sriracha or Cholula,
1 tablespoon rice wine vinegar,
1/2 teaspoon ginger, grated (optional)
- Preheat fryer to 375°F.
- Pat shrimp dry and place in a bowl. Season with salt and pepper.
- Prepare three small bowls. Stir together the flour and paprika in one bowl; place the beaten eggs in the second bowl; and the panko crumbs in the third. Lightly dust shrimp in flour mixture, then dip into egg, and then into panko bread crumbs. Repeat with all of the shrimp, and place on a clean plate.
- Lower basket into oil. In batches of 10, use tongs to slowly add each shrimp into the oil and fry for 3 to 4 minutes. Drain on paper towels and serve.
- Combine ingredients for sauce in a bowl and serve with shrimp for dipping.