Kikkoman Gluten Free Panko Crumbs

12 8 Wt Oz Gluten-Free Panko Style Coating

Ingredients: Rice Flour, Pea Protein, Dextrose.

CRUNCHY FRIED SHRIMP 3 LARGE EGGS 1/3 CUP CORN STARCH 3/4 TEASPOON SALT 1-1/2 CUPS KIKKOMAN GLUTEN-FREE PANKO* VEGETABLE OIL 1 POUND EXTRA-LARGE RAW SHRIMP VEGETABLE OIL (16-20 COUNT), PEELED AND DEVEINED, LEAVING TAILS ON BEAT EGGS AND SALT TOGETHER IN A MEDIUM BOWL UNTIL FROTHY. DUST BOTH SIDES OF SHRIMP IN CORN STARCH, SHAKING OFF EXCESS. DIP SHRIMP INTO EGG MIXTURE AND THEN COAT THOROUGHLY WITH PANKO*, TURNING AND PATTING PANKO* FIRMLY ONTO SHRIMP. POUR ENOUGH OIL INTO LARGE, HEAVY POT TO MEASURE 2 INCHES DEEP; HEAT OIL OVER MEDIUM HEAT TO 350 F. WORKING IN BATCHES, DEEP-FRY SHRIMP IN HOT OIL UNTIL COOKED THROUGH, ABOUT 2 MINUTES, TURNING PIECES OVER ONCE. REMOVE SHRIMP AND DRAIN ON PAPER TOWELS. ARRANGE SHRIMP ON PLATTER. IF DESIRED, SERVE WITH KIKKOMAN DIPPING SAUCE SWEET and SOUR. MAKES 3 TO 4 SERVINGS. *KIKKOMAN GLUTEN-FREE PANKO STYLE COATING