INGREDIENTS

INSTRUCTIONS

Soy sauce for dipping
Peel and devein shrimp,but leave tails attached.Wash well in salted water
until water runs clear.This will be 5 or 6 changes of water.Dry on paper
towels. Beat eggs in a bowl.Pour flour and panko onto separate pieces of
waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and
panko. Place on cookie sheet.Repeat with remaining shrimp.This may be done
several hours in advance,but keep them in the refrigerator. Heat oil in a
pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You
may need to do this in several batches,because if you crowd out the
pan,they will not brown properly.Drain on paper towels. Cut lemon in half
lengthwise,cut each half in half.You will have 8 long wedges.Serve with soy
sauce to dip and lemon on side.You can squeeze the lemon either on the
shrimp or in the soy sauce or both.
Note:The Japanese eat a lot of foods at room temperature and fried food
coated with panko stays crisp for several hours,hence it is good picnic
food.This dish is served as an appetizer course in a Japanese meal but
would also make a good hors d'oeuvre at a Western-style party.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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