Recipe courtesy of Ming Tsai

Level:: Easy

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.

My Private Notes

Name: Sweet and Sour Panko Shrimp
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

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Sweet and Sour Panko Shrimp

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My Private Notes

Buffalo Chicken Enchiladas

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