Sweet and Sour Panko Shrimp

  • Canola oil to cook
  • 2 minced shallots
  • 1 tablespoon minced ginger
  • 2 minced Thai bird chiles
  • 1 cup fresh orange juice
  • 1 lemon, juiced
  • 2 limes, juiced
  • 1 tablespoon sugar
  • 1 tablespoon clear soy sauce (Kikkoman PK-58)
  • Salt and black pepper, to taste
  • 20 to 24 large shrimp (U-10's or bigger), peeled, deveined, tail on
  • 2 cups all-purpose flour, in a shallow dish
  • 1 tablespoon powder (ancho, chipotle)
  • 6 eggs, beaten, in a shallow dish
  • 2 cups panko, in a shallow dish
  • Salt and white pepper, to taste
  • 2 cups mixed greens for plating
  • In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.

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