CHEF LEE MORRIS / THE PALM RESTAURANT
10 raw jumbo shrimp, peeled, cleaned & butterflied
½ c flour
2 eggs, lightly beaten
1 c panko bread crumb mix (recipe below)
Lemon wedges & parsley for garnish
Panko Bread Crumb Mixture
1 c panko bread crumbs
1 Tbsp wasabi powder
1 Tbsp black and white sesame seeds
1 Tbsp Italian flat leaf parsley (chopped fine and dry)
kosher salt & freshly ground black pepper - to taste@
Combine all ingredients, mixing well. @
Procedure:
- dredge shrimp in flour, shake off excess, place in egg wash coating the shrimp well
- place into the panko breadcrumbs (coat well)
- fry in a 350 degree fryer until golden brown. Drain well on a paper towel, removing excess oil.
Garnish with lemon, parsley and dipping sauce of choice. Palm recommends sweet chili sauce. Serve immediately.
