Ingredients
- 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
Directions
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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