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18
RECIPES
Crunchy Fried Shrimp
Ingredients:
Canola or Peanut Oil
1 lb. large fresh shrimp (16 to 20 per pound)
2 large eggs
1 c. all-purpose flour
Salt and pepper, to taste
Dash cayenne pepper, or to taste
1½ c. panko (Japanese breadcrumbs)
Lemon wedges
Method:
Using a Calphalon Deep Fryer, add oil to maximum fill line in bowl. Select
350 degrees F. and preheat oil. While oil is preheating, rinse, peel and
devein shrimp, leaving the tails on. Drain.
Place eggs in a shallow dish and beat well. Combine flour, salt, pepper and
cayenne pepper and place in a shallow dish. Place panko in a third dish.
Dredge each shrimp in flour, then egg and then panko, coating each piece
thoroughly. Transfer shrimp to a large plate.
Place 6 pieces of shrimp in the Calphalon Deep Fryer basket, and carefully
lower it into the preheated oil. Cook about 2½ to 3 minutes, until golden
brown. Carefully lift basket out of oil and lock it onto resting hooks. Allow
shrimp to drain and then remove and transfer to a wire rack with a pan
underneath. Repeat the process with remaining shrimp.
Serve shrimp with lemon wedges.
Serves 4